mrobisr @DennyO I think we need those recipes in the recipe section for prosperity

Thanks for the thought! Now it’s been there done that!

1 gallon of pure clean quality water
1 cup non-iodized kosher or canning salt
1 cup white sugar
1 cup brown sugar (or 2 cups brown and omit the white sugar)
1/2 cup corned beef spices
2 tablespoons crushed juniper berries
1 tablespoon of Cure #1 (Prague powder, DQ curing salt or other, not Morton’s Quick Cure or Insta Cure)
Dissolve all and mix in food-safe container, stir until clear, then chill.

Denny O’s. Corned Beef Spice Mix

After the beef is cured, add the following and bring to boil, then boil/simmer until the beef is tender.

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger.
Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.
Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Neatly trim a brisket flat removing the fats down leaving at most to 1/8" to at most 1/4" of fat from a 10 pound brisket. Submerge it in the above brine. Place a 1/2 filled gallon Ziploc bag on the top to keep the brisket submerged. Add meat. Do not add different species of meats, but you can add pieces of the same species in the same brine bucket.

Refrigerate 1 to 21 days, depending on thickness of meat.

When the meat is 1 to 2 inches thick, figure it will take a brine of 1-10 days in the brine bucket.
When it is 2 - 4 inches, 5 - 15 days, may require injecting to cure from the inside-out as well as from the outside-in.
When it is 4 inches and larger, 15 - 21 days and should require injecting.

Injecting - use a 4 oz manual injection pump with the broadcast needle or equivalent.
Brine can become frothy (ropy). It has both salt and sugar in it. It also is inputting curing ingredients into the meat and oozing out blood and plasma. Just dump the brine and make up fresh and continue curing should that happen. Make sure you keep it reasonably between 37° - 40° F.

Weigh down the meat into curing the brine with half-filled Ziploc bags of water on top.
Flip once every day, end for end and inside to outside to achieve a uniform penetration into the meat.

No further mixing or stirring of the brine is required let it cure until it is done. Meats will come out of the brine with a distinct normal grayish look.

Note: Cure #1 (Prague powder, DQ curing salt, Insta Cure#1 or other, not Morton’s Tender Quick)
Side note: It needs to have the sodium nitrite level at a maximum of 6.25%.

I use this as reference: Computing equivalency, for 100 gallons of curing brine, you add 24 lbs. of curing salt to 100 gallons of water and mix.

That is .24 lbs, or 3.84 oz. of curing salt to 1 gallon of water maximum.

My recipe calls for 1 tablespoon of curing salt to 1 gallon of water. A level tablespoon is .88 of an ounce. Heaping is approx. 1 ounce. Either is fine. Neither comes close to the maximum amount allowed, but just enough to do the job. Curing at Maximum, plus with injection, requires 48 hours of cure time maximum. This process uses less than one third the curing salts and a longer curing time to tenderize and flavor the meat.

You must cover the product until it floats off the bottom of the container, then weight it down to stay submersed in the brine, leaving no area to be exposed to air.

At minimum the cure takes ¼”/day plus a min of 2 more days (cure penetrates both sides), a 2” thick brisket takes 4 days plus 2 = 6 day minimum cure time

When the curing time is completed Take out the beautifully cured “corned beef” (because that’s what it is at this point), and wash off all of the brine and spice. Then, put it in some clean water to soak for an hour to soak out any of the extra salt and rinse it once again. Lightly pat it with a paper towel, but not too dry. With the corned beef being damp proceed to the next step, the Pastrami rub.

Note: I will do a double batch of the brine in a 5 gallon food safe bucket with a lid for 2-17 pound ish brisket flats or whole packers.

Dr_Pain i would like that, please.

Actually, I rechecked my recipe for the Montreal Smoked me and the one I use is a dry recipe. The pastrami recipe I tried (didn’t like as much) was a wet application. I cannot in good conscience share that one because it was not very tasty

mdseaside We still cannot find the recipe, but if you dry cure with the % of salt it will never be too salty, that is my go to.

I have a wet recipe for Montreal Smoked Meat which is Corned Beef smoked and steamed. You could adapt it to stopping before the smoking and steaming (I sous-vide this step). This way you just have corned beef

The thing I don’t want is for it to come out over salted. When you inject the brisket how much brine per pound do you use and the how long do you let it soak in the brine?

If you are doing a long cure you may want to try the equilibrium method. You add you salt and seasoning and it does not matter how long you brine it, it will not over salt