Ingredients(my first go at this, the result was oversalted and too much pepper, April 2026)
5 lbs (2.25 kg) beef brisket, flat cut
3/4 cup (100 grams) Diamond Crystal kosher salt (change this to 2% by mass of meat as with bacon.)
1 teaspoon (5 grams) pink curing salt
1/4 cup (50 grams) brown sugar
1 tablespoon allspice berries
1 tablespoon juniper berries
1 tablespoon black peppercorns(change this to 1 tsp)
1 tablespoon yellow mustard seeds
8 whole cloves
1 teaspoon red pepper flakes(cut to 1/2 tsp)
4 bay leaves
Directions:
Toast the allspice, juniper berries, peppercorns, mustard seeds, cloves, red pepper flakes and bay leaves in a dry skillet over medium heat just until fragrant (1-2 minutes). Make sure not to let them burn! Using a spice grinder or mortar and pestle, process the spices to a coarse grind. Combine with the kosher salt, pink salt and brown sugar.
Trim the brisket of excess fat and pat dry. Rub the spice mixture all over the brisket to thoroughly coat. Place in a sealed plastic bag and press as much air out as you can. Refrigerate for seven days. Flip the meat once daily.
Before cooking your corned beef, thoroughly rinse off the salt and spices under cold running water.
Borrowed from: https://whiskedawaykitchen.com/corned-beef/