Upon moving here to Northwest Ontario, we tried a few different brands of corned beef, with none meeting our tastes of what we grew up with, in Nova Scotia.

After a little research and finding some pink salt. I now carry pink curing salt at my shop in Nipigon.

I decided to try my own corned beef brine and to adjust the process to suit my personal tastes.

Choosing your meat

Brisket is a cut of meat from the lower chest. Typically beef or veal however moose and deer also have good briskets if appropriately butchered. Briskets need to be lean with a little fat left for taste.

Usually, not a standard meat cut available at most chain stores, finding a butcher shop or smaller meet department that has a butcher is a great way to get a good brisket. Simply request the briskets, how many, and what size and when they will have them. This gets you better cuts, fresher cuts and allows one on one with the butcher. Talk to your butcher if you have one, Zechner’s here in Nipigon was more than knowledgeable and trimmed me some lovely briskets to start with.

This recipe is good for up to six pounds of brisket!

The Brine

Step 1: Add the following ingredients to a large stockpot and place on stove.

1 Gallon of water

1 Tablespoon Pink Salt (Prague Powder)
(Curing salt available at Nipigon River Bait/myBackyard shop –
21 Second street Nipigon)

7/8 cup pickling salt
1 cup pickling spices
2 cinnamon sticks
4-10 whole cloves
1-4 crushed cloves
1 cup brown sugar.

Step 2: Bring to a boil stirring until the salts and sugars are dissolved.

Step 3: Let Brine cool until room temperature.

Step 4: Place prepared briskets in Ziploc bags ready for Brine to be poured over them.

Step 5: Once Brine has cooled, pour into Ziploc bags to cover the brisket.

Step 6: Squeeze air out which will force the brine to the opening and then Ziploc fully shut. I find zip-locking 80-90% of the way and then squeezing and elevating the open portion of the bag until the brine starts coming out.

Step 7: Place in a bowl or something and place in the fridge for 7 to 10 days. Checking to make sure brine is covering meat regularly. Refrigeration is not really needed but is advised.

The Brine

Step 1: Add the following ingredients to a large stockpot and place on stove.

1 Gallon 4 Quarts of water
1 Tablespoon Pink Salt (Prague Powder)
7/8 cup pickling salt
1 cup pickling spices
2 cinnamon sticks
4-10 whole cloves
1-4 crushed cloves
1 cup brown sugar.

Step 2: Bring to a boil stirring until the salts and sugars are dissolved.

Step 3: Let Brine cool until room temperature.

Step 4: Place prepared briskets in Ziploc bags ready for Brine to be poured over them.

Step 5: Once Brine has cooled, pour into Ziploc bags to cover the brisket.

Step 6: Squeeze air out which will force the brine to the opening and then Ziploc fully shut. I find zip-locking 80-90% of the way and then squeezing and elevating the open portion of the bag until the brine starts coming out.

Step 7: Place in a bowl or something and place in the fridge for 7 to 10 days. Checking to make sure brine is covering meat regularly. Refrigeration is not really needed but is advised.\