Corned Beef Cure

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SKU: 11-1112 Categories: , ,


Corned Beef Cure, 5 lbs. will cure up to 50 lbs. of brisket, rump or round for corned beef.  This cure can also be used to make Pastrami, venison, elk, moose and dark meat turkey. The cure does not include pickling spice which is commonly added to the brine.

Our Pickling Spice blend is works well with our Corned Beef Cure.

Allergens: Sodium Nitrite

Additional information

Weight 5.5 lbs

45 reviews for Corned Beef Cure

  1. John Bonomo (verified owner)

    the product I ordered arrived faster then I had expected but I was disappointed when I could not find my previous orders I know it has been a little while since me last order but I had expected to find them

  2. Michael M. (verified owner)

    By all reports this products makes the best flavored corned beef consumed by the people I have made it for. I personally smoke my corned beef for about 6 hours before final prep just to add a layer of flavor to the rest of the dish.

  3. Brett Wagner (verified owner)

    I used it as a brine 4 pastrami next year around that Irish day I will make some corned beef

  4. Benjamin Armer III (verified owner)

    Works like a charm for me!

  5. Kevin (verified owner)

    Brined 20lbs of Brisket for 6 days,It tasted Great!!!

  6. William Kiefer (verified owner)

    great product pobably take 2 years to use it all

  7. Bob Venemon (verified owner)


  8. andreas welter (verified owner)

    Made a great tasting product

  9. Walter Cashwell (verified owner)

    Very good product and simple to use.

  10. MATT NEALON (verified owner)

    Very good

  11. Mike Lauri (verified owner)

    Used this cure to make venison and bear pastrami. Turned out great.

  12. shannon Rammes (verified owner)

    using today

  13. Jeffrey Stinson (verified owner)

    I tried another cure for a 5 lb flat cut and it didn’t work out well. Based on my experience with the ham cure I’m certain the next attempt will be much better.

  14. Jim Mendenhall (verified owner)

  15. kenneth merritt (verified owner)

  16. chuck wolverton (verified owner)

  17. Wayne Sottiaux (verified owner)

    Ordered and arrived quickly. Cure worked perfectly. Brisket turned out perfect and tasted amazing. Never will I eat corned beef in a can again. Will buy again and highly recommend.

  18. Mike Parrish (verified owner)

    the instructions were easy to follow and the results were soooo good

  19. Dickie (verified owner)

    Speaks for itself…

  20. Angelo Castelli (verified owner)

    Average pricing, average quality

  21. Clarence Panchison (verified owner)

  22. matthew mertzlufft (verified owner)

  23. Dan Whitney (verified owner)

  24. John Will (verified owner)

    Brisket cure was a hit. Not too salty they loved it . We cure over 50beef briskets foe St Patricks It was easy thanks

  25. Rhonda McKenzie (verified owner)

    The order was easy to place and arrived quickly. The only downfall is that the shipping was almost equal to the product. However, we do think it is an excellent product!

  26. John Jojo (verified owner)

  27. Roy Goodin (verified owner)

  28. Anthony Corvasce (verified owner)

  29. TC (verified owner)

    We bought a prime brisket at Costco (very affordable) and tried the liquid method it turned out beautiful !! My family couldn’t understand why I did it but then we had a Sunday dinner and they are now requesting it. 4-days in brine. Next time I’ll add a some more seasoning to the brine, it was a little bland for my taste. I’m looking forward to trying a pastrami with it.

  30. Alex Szecsodi (verified owner)

  31. Myron Zuidema (verified owner)

    Love shopping here. Always find what I’m looking for. Made a corned beef this last week and it turned out great!!!

  32. david sopa (verified owner)

    Products over the years are great
    The method in ordering is lousy
    End up using the phone
    Have ordered less over the years

  33. James Dagen (verified owner)

  34. john johnston (verified owner)

    Have not used yet

  35. Anonymous (verified owner)

  36. Ron Lyles (verified owner)

  37. Anonymous (verified owner)

    Very good and easy process, might use a bit more pickling spice next time.

  38. NATHAN BRITTON (verified owner)

    Made Corned Beef with this cure last weekend, Delicious, Came Out Perfect!!!

  39. Kurt Smith (verified owner)

    Brisket is curing. I’ll let you know in ten days

  40. Joanne Craddock (verified owner)

    I just bought more to make another batch of corned venison. Works great with the pickling spice.

  41. Richard Buckingham (verified owner)

    Easy to use nice results and fairly peiced

  42. Ray Weakly (verified owner)

    Good smell on product

  43. Kent Hizer (verified owner)

    This is the first time using this cure and it did not disappoint. Easy to follow instructions. The finished color and taste was what I had hoped for. I will not buy pre-cured corned beef again.

  44. Cammy Griffin (verified owner)

  45. Mick (verified owner)

    I love corned beef but hate that fatty nature of brisket so I make my own. I make them out of tri tips and they are wonderful. This mix is perfect. Not too salty not too sweet. A perfect blend

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Questions and answers of the customers

    Brine Time : I understand the larger the the meat the more brine time, what do you recommend on smaller sizes.
  1. 0 votes
    Q Brine Time : I understand the larger the the meat the more brine time, what do you recommend on s...... Read more answer now
    Meats Metric US
    Beef brisket 1 kg 2.2 lb
    1. Curing solution: 35 degrees SAL (10 Baume), 101 g salt per 1 liter of water Salt, 90 g (5 Tbsp) Cure #1, 18 g (1 Tbsp) Sugar, 10 g (2 tsp) Water, 1 liter
    2. Spice mixture: Black pepper, cracked, 10 g (1 Tbsp) Coriander seeds, whole or cracked, 10 g (1 Tbsp) Garlic, 3.5 g (1 clove)
    3. Mix brine ingredients in warm water, then cool the brine in refrigerator.
    4. Pumping meat. Pump brisket with 10% curing solution (brisket should weigh 110% of its original weight). Add the remaining brine to cover the meat and cure for 2 days (3-4 days for 2-3 kg meat). OR
    5. No pumping meat. Cover brisket with brine and cure for 4 days. Use about 4 days per 1 kg of meat.
    6. Remove brisket from brine, wash, drain and wipe dry.
  2. It states that the pickling spices are not included in the cure, what do you suggest for use as picklong spices?
  3. 0 votes
    Q It states that the pickling spices are not included in the cure, what do you suggest for use as p...... Read more answer now

    Make pickling spices, or buy some. This is only the cure which includes salt, cure and sugar

  4. does the corning cure have nitrate in it
  5. 0 votes
    Q does the corning cure have nitrate in it answer now

    Yes, this CURE contains SODIUM NITRITE or InstaCure #1