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How to make quick home-cured Corned Beef

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Published on Feb 22, 2015

Exactly what Corned Beef brings to mind depends somewhat on where you live. To Americans you probably think of thick slices of pink cured meat served on rye bread in a New York deli. If you're British, corned beef is a pink paste-like substance that comes out of weirdly-shaped cans. Irish Americans also invented the tradition of having hot sliced corned beef with cabbage and potatoes on St. Patrick's Day.

Whatever you think it should be like, corned beef has nothing to do with corn. 'Corning' is simply an old word for curing or pickling. Traditional wet curing usually takes at least a week for the cure to penetrate the meat, but this quick cure recipes uses a lot more salt than normal (10% as opposed to 5%), and this speeds up the process.

It might seem like a lot of time and effort the make your own corned beef, but the results are definitely worth it. Home made corned beef is way better than the stuff out of cans.

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