How to Make and Can Corned Beef at Home: Step by Step

[@Lalec122]

Carter, I just tried a corned beef sandwich, canned yesterday. I believe it may be the best thing I've ever canned, it is simply delicious. I went 7 full days in the brine. I couldn't wait to try it, so I just crisped it up with some horseradish mustard on a ciabatta roll, and it was divine! Your recipes really are the best, and I have tried a lot...in my 63 years! 💜 I absolutely love your style, and have learned so much from you, God bless🙏🏼

[@growandpreserve]

Yay, Lalec! I'm so glad to hear that! This is on my list to restock before garden season is in full swing. I think we have one jar left. Ack!

[@rosemaryroot8878]

Omg Carter!! I followed your recipe and opened a can just now. this recipe is AMAZING!! So good. Thank you

[@growandpreserve]

Yay!! So glad you like it, Rosemary!

[@suzansayres9644]

I can’t wait to try this recipe!!!

[@donnamullins2089]

David was ready for this sandwich. Also my husbands favorite. Costco stew meat looks so lean and tender. Must give it a try. Thanks Carter. Now I do believe you will need to hid a few jars. ha ha. I pray you missed all the terrible storms. See you next week.

[@growandpreserve]

Definitely give Costco stew meat a try. It may not be grass fed, organic, yada, yada, but it sure does make life easy! I'm finding I need to hide a few jars of several things! We were so lucky to only have wind and rain. Nothing like the folks in Mississippi had. Always so good to see you here, Donna!

[@donnamullins2089]

@@growandpreserve Thank you I do look forward to your videos,

[@vickiiluvboxers4191]

Carter, First, thank you Lisa for sharing the recipe with Carter :) Awesome video, I will be making this soon using one of the briskets in the freezer. I also have 1 jar of mustard I made back in 2019 on the shelf. Paul will be so excited, just like David! LOL We'll be back a little later so Paul can see David's taste test. Thank you so much for sharing. I absolutely love corned beef.

[@growandpreserve]

Thank so much, Vicki! I hope Paul loves it as much as David does. Use that mustard, and let's make some more! Always good to see you here!

[@kmiller6002]

Looks Delicious Carter... David was just too cute waiting patiently for his Reuben 😂🙏 Kendra

[@growandpreserve]

The man cracks me up!

[@kmiller6002]

@@growandpreserve he's precious 😁😁😁

[@Deauxneal]

We don't like corned beef but you and your videos have helped me so much I figured I could at least help your channel by listening while I plant. I enjoyed listening. ❤

[@growandpreserve]

You’re awesome, Deauxneal! It definitely helps the channel. So glad I could be there to plant with you today. So happy to have you here!

[@loricook7670]

Just made this; now I need to wait seven days to jar it up, and pressure can. I'm soooooo excited. I am sending you pictures, Carter. Thank you for the inspiration. My goal is also to get more meats on the shelf. I had a beef roast and round steak in the freezer I needed to use up to free up space, so I figured this would be an excellent opportunity to try this recipe. We love corn beef! 😊❤

[@growandpreserve]

Yay, Lori! We've loved having it on the shelf. Keep me posted!

[@CindyBradshaw-d9l]

One of my cats heard your cat and went running down the hall looking for that strange cat. (we have three) so apparently she knew that wasn't the meow of her friends. Sooooo cute!

[@growandpreserve]

Cute!

[@RiverCottageDesigns]

What a great idea! I’ve been wanting to make my own corned beef and now I know how ☺️ Excellent video tutorial as always!

[@growandpreserve]

Thanks, RCD! This one's definitely worth making. Thanks for being here!

[@suziebell6206]

PLEASE EXCUSE THE CAPS-IT'S WHAT I SEE BEST. I HAVE AN OLD BALL CANNING BOOK WITH THE RECIPE TO BRINE AND CAN CORNED BEEF. I DON'T KNOW THE COPY DATE BECAUSE THE COVER PAGE IS MISSING. MY POINT IS-APPARENTLY IT WAS SAFE TO CAN CORN BEEF AT ONE TIME. I LOVE ALL YOUR VIDEOS AND PLAN ON MAKING SOME OF YOUR WONDERFUL PRESERVED RECIPES. THANK YOU FOR SHARING.

[@growandpreserve]

Interesting! Thanks for the info, Suzie.

[@MissChievousRN]

This was EXACTLY my question!! Why not just can the beef chunks in the brine and put it up?

[@julianielsen1885]

I am so looking forward to doing trying this. I’m like David, I love corn beef.

[@growandpreserve]

It’s a good one! Time for me to restock too.

[@waynehendrix4806]

Awesome. I plan to try some of the dry canning techniques I have seen you do for several meats. Unofficially of course. I haven't poisoned myself with any of my canning works so far in my life. I do like making my own quart jar sauerkraut as well. Not the fake stuff, but the actual pickled stuff. Nothing tastes as good from a store. Sometimes us men have to sneak in a kitchen session, while the spouse is not home to worry about us cleaning up before the job is done....we just do things in a different order. Like a stir fry - it's all slicing while the cooking is started. Cleaning has to wait until last. Just my story.

[@growandpreserve]

Too funny! I'm happy to have you here, Wayne. Yes, you fellas definitely do things differently! I guess we'd all be bored if we were all the same...as long as you eventually clean up! 😏

[@waynehendrix4806]

@@growandpreserve Thank you. I've done married, single, married... all of it. I can cook, and have never starved, or set a kitchen on fire. I think I'm doing ok. We're all different in our plans, approaches, and work, for sure.

[@mariannegotze1450]

I have to try this. This seems to be a winner in our family. ❤️👍

[@growandpreserve]

Great! We have loved having it on the shelf. Hope you do too! Thanks for being here, Marianne!

[@cindyparker9920]

Looks delish! My husband would love this. Putting it on my list to make.

[@growandpreserve]

Excellent, Cindy! My husband certainly loves it. Keep me posted!

[@laurielyon1892]

I have just raw packed the corned beef brisket and it turns out great. It makes the best Reuben sandwich.

[@growandpreserve]

Excellent, Laurie!

[@TimiEdwardson-o8k]

This was so good! I did it with venison..I’ll be doing it again!

[@growandpreserve]

Yay! Thanks for reporting back, Timi!

[@SalLeeHolland]

I am going back through all your videos, now that I have a pressure canner. This recipe from Lisa looks awesome, and I am trying to add more things ready for meals on my calling shelf. Working on things with meats now, so this would be perfect! I make my own mustard too, and I have a big variety of it LOL.

[@growandpreserve]

The corned beef turned out great. I hope you love it. I do love mustard! My stash is low at the moment. I'd best get some more underway. Glad to have you here, SalLee! So excited for your new pressure canner!

[@joette3477]

Thank you! Definitely have to try this one..spices and curing salt already in my cart!

[@growandpreserve]

Nice! We've really enjoyed having this on the shelf.

[@lisajacobson4818]

You did a great job Carter. I loved the video. Now on to easy corned beef hash. ❤

[@growandpreserve]

Thanks so much, Lisa! David really loves it!

[@sandramaslen4508]

Definitely going to try this! Thank you

[@growandpreserve]

Great, Sandra! I hope you love it like we do! I'm very happy to have tou here.

[@omamiwininikwe9414]

Looks great. I will have to try this.

[@growandpreserve]

Thank you! I hope you love it. Happy to have you here, Omamiwininikwe!

[@mmorris202]

I made it, turned out great!

[@growandpreserve]

Yay!

[@erikalouwrens3992]

Hi Carter! What a great recipe from Lisa! You can for flavour and I love that about your channel)!

[@growandpreserve]

Thanks, Erika! I never really thought about it that way, but you're right. I do love to can for flavor!

[@neppieb]

I love a good corned beef sandwich. Thanks for sharing.

[@growandpreserve]

Awesome! This makes it easy. Great to see you here, Neppie!

[@christinagreen5299]

Hi .. I usually watch in my tv.. but I’m so happy to have watched this video.. I will try this.. I love corned beef!! I love all your videos.. by the way I’m rebel too!! 💜💯

[@growandpreserve]

Hey, Christina! So happy to have you here. This is a great one to have on the shelf.

[@karenwalsh1793]

Hi. Great recipe. I just wanted to point out that when you are doing a curing brine that you need to factor in the weight of the water in combination with weight of the meat to calculate the amount of Cure #1 required.

[@growandpreserve]

Thanks for the tip.

[@Lalec122]

Thank you for this!

[@jodidonovan3191]

I do my own pastrami with brisket ( also a LONG process ).. think I will try this method with my brine ! Thank you

[@growandpreserve]

Sounds great! We had Reubens last night. I'm down to 2 pints left, so I'll have to put it on my list soon.

[@avnhealth]

Hi Carter - another great instruction video! Just letting you know that in Australia, Silverside is the cut that is usually used for Corned Beef. I looked it up (had no idea) and it is different to Brisket - a bit cheaper here which is probably why it's used for corned beef. I have to try this - it looks great.

[@growandpreserve]

Interesting, Meryl! Cheaper is definitely good. Google says silverside is similar to our rump roast. I bet that's perfect!

[@melyndasmith3304]

I will be making this !! Prehaps with deer meat , thanks !!

[@growandpreserve]

Excellent! It's about time for me to make another batch.

[@JaniceMartin-fd8mr]

Hmmm, been a few years since I canned corned beef. None in my canning pantry for at least a year. Time to remedy this misfortune! Thanks for the inspiration.

[@growandpreserve]

It's such an easy go-to!

[@Hortondlfn1]

Did you add any liquid to the jars after you loaded the seasoned/cured beef into them? If so, what was it, and how much did you add?

[@growandpreserve]

Nope. This was a raw pack, so no liquid needed.

[@GrandmaMarlayne]

Yummy and amazing!

[@jscasecase471]

Does it have to be a specific curing salt or can I use any curing salt for meat?

[@growandpreserve]

As long as it's a curing salt, it should be fine. It doesn't have to be a particular brand.

[@jacquiechilders5439]

I've never seen Keto bread that big, you should include a link. Everything I've found is smaller than a normal slice.

[@growandpreserve]

Hey, Jacquie. This was just a 90 second bread in the microwave, so it all depends on the size of the dish you use. It's not my favorite bread, but at the time it worked fine.

[@davefarley4318]

NO! Rye bread/pumpernickel with 1,000 Island dressing and baby swiss

[@growandpreserve]

A purist! Always my first choice, but we do what we can with what we have. ;-)

[@ozgemutlu9948]

Does the curing salt effect the taste or not?

[@growandpreserve]

I suppose it makes it taste and look like corned beef. but I'm not sure how it would do if you left it out.

[@skana64]

Curing salt is a preservative, 93% salt so yes it will affect the taste

[@constancebeck2992]

Corned beef in brine. Tks again!

[@growandpreserve]

Nice! Freezer in place?

[@constancebeck2992]

@@growandpreserve yes and full too! I'm finally getting organized. I moved breads butter cheese nuts and lunch meats into the drawers. Cleaned out meat freezer (thus the corned beef) next are all my flours. I wish I knew if my bean flours would last in jars vacuum sealed rather than freezing them.

[@growandpreserve]

@@constancebeck2992 Excellent! Wish I knew the answer to the bean flour issue. I use nut flours that I know have a limited life outside the freezer. I keep about a 6 month supply in the pantry and anything else in the freezer.

[@suzansayres9644]

How many pounds of beef did you use?

[@growandpreserve]

I think I had less than 5lb after I cut off the bulk of the fat. I do mention it in the video.

[@krisirolfe4332]

You forgot the cheese and 🥒 pickles and thousand island dressing!!!!

[@growandpreserve]

Yum!

[@CindyBradshaw-d9l]

I have a question! Should I just go ahead and can the potatoes, carrots and cabbage with the beef?....or....Should I can the brine in small jars and cook the fresh veggies in it when I open the beef jar?

[@growandpreserve]

Hey, Cindy. From the perspective of quality of the final product, I think you'd be happier with the veggies separate. They will get quite overprocessed in 75 minutes.

[@tednelson5277]

Do everything by weight and you will get safe and consistent results every time. It is easy to over or under estimate the curing salt. Too much is not good for you. Too little will not cure the meat.

[@ltlwlwl5057]

Your Husband is like my Husband.... 😃😃😃

[@growandpreserve]

Sounds like we're both in trouble!