2 to 3 b meat, not over 3" thick
2 quarts water
1/2 cup kosher salt (Morton's or Diamond)
1/2 cup tenderizing salt (Morton's Tenderquick).
3 Tablespoons sugar
2 bay leaves
8 whole peppercorns
2 cloves garlic 2 T. pickling spice
To prepare brine combine all ingredients except meat in a large pot, heat to boiling then remove from heat and cool.
Place meat in large glass/pottery mixing bowl or in a large cooking bag (do not use aluminum). Pour brine over meat and cover or remove air if using a bag and seal. Refrigerate 4/5 days turning occasionally. Drain. Rinse meat in cold water.
Cooking. Place meal in Dutch oven. Cover w/cold water. Heat to boiling. Reduce heat. Cover, simmer 3 1/2 hrs-4 1/2. For my favorite corned beef recipe click here
