Description

Celebrate this St. Patrick’s Day right with corned beef and cabbage. Combine 1 gallon of water, 1 cup of sea salt, 1 cup of sugar and 1 oz of corned beef spice to make a gallon of corning solution. Select a round or bottom roast up to 5 inches thick. Place the meat in a nonreactive or glass container, cover with brine, and place weights on top to keep it submerged. Refrigerate for at least 24 hrs and up to 72 hrs.   Also great for pickling!

Ingredients: Yellow Mustard Seed, Bay Leaf, Black Peppercorn, White Peppercorn, Allspice, Celery Seed