Corned beef cure length question

[StAlphonzo]

I've tried searching for an answer because I have to believe this isn't the first time it's been asked. But I'm using the Amazing Ribs corned beef recipe and calculator. The thickness pushes the length of the cure to 15 days. (4lb, 3.5in brisket)

Is it safe to leave the brisket in the refrigerator, in the cure, for that long?

I'd like to avoid cutting the brisket in half due to it's odd shape.

[SheilaAnn]

StAlphonzo I just hopped over to re-read the recipe because it seems to me 15 days is overkill, and saw this:



I’ve done this recipe a few times now and have never gone more that 7 days. And with different sized cuts, including a pretty big chuck roast. But I’m not the food scientist here…

[StAlphonzo]

I didn't notice this warning when I ran the calculation about a week ago in preparation. Thanks for the heads up. Someone posted Dr. Blonder's calculator below and I came up with 7 days. So, it does appear it's broken.

[tstalafuse]

FWIW, I also came across the broken calculator that sent me out to the interwebs. This link goes to a guy that fully credits Meathead and AR for the recipe and instructions. The recipe is for a 2in thick 4lb brisket, so I guess you would scale up for large chunks of meat, and says to brine for 5-7 days with a fresh plain water soak for 24hrs at the end to remove some of the salt.

https://www.eatingwithcheferic.com/chef-eric-recipe-blog/2020/3/4/corned-beef-brine-amp-pickling-spice-mix

[STEbbq]

A 4 pound brisket (point or flat) shouldn’t be more than 2.5 inches thick. Usually that means a cure time in the 5-7 day range. 15 days is too long.

[johnec00]

Here's the same calculator (I think) from Dr. Blonder's site.

https://genuineideas.com/ArticlesIndex/nitritecuringcalculator.html

[StAlphonzo]

Here's the same calculator (I think) from Dr. Blonder's site.
https://genuineideas.com/ArticlesInd...alculator.html

Thank you for this. Using this calculator, I come up with 7.7 days which seems more like what I was expecting.

[johnec00]

Don't overlook the add 20% recommendation at the bottom of the calculator.

[SheilaAnn]

Let us know how it turns out!

[jfmorris]

I've gone 7-10 days when curing a boston butt for "porkstrami", as it was thicker than the typical brisket. I figured submerged in the liquid cure in the fridge at 35F inside a stainless steel stock pot, it was fine. And it was.

I would go with that number from Dr. Blonder's site and just do 8 days.