To cure, or “corn,” your own beef using my recipe, you need to get started 17 days in advance, allowing 10 days for brining (using a store-bought pickling spice and curing salt) and seven for ...

A corned beef cook-up could be the answer. Corned beef is made by "curing" a cut of beef in salt or a spiced brine to preserve and make it tender. Saltpeter( Potassium Nitrate) is added as part of ...