Anyone else making their own corned beef? I'm using Michael Ruhlman's recipe again this year, but

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curious1

Well-known member
using the 12 ounces of Diamond Crystal salt instead of 1.5 cups which is less. I use Penzeys corned beef spice mix instead of the one in the recipe, about 3 T. My brisket is an 8 lb flat, may brine it a day or two longer, per other recipes such as Bruce Aidells'. Geez, I sound like a reviewer at Epi, perhaps I'm not making Michael's recipe after all.

Michael's comment to use a lighter brine if baking the corned beef is interesting.

http://blog.ruhlman.com/2016/03/homemade-corned-beef/

 
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