- 5 quarts ice water
- 6 ounces salt
- 3 ounces Prague powder number 1
- 3 ounces white sugar
- 2 tablespoons pickling spice
- 25 pounds beef brisket
- In a large plastic bucket or tub, mix together the ice water, salt, Prague powder, sugar and pickling spice. Submerge meat in the mixture, and refrigerate for 3 to 4 days. A weight may be placed on top of the meat to keep it submerged.
- Cook corned beef as you normally would. Simmer or roast for about 50 minutes per pound, or until tender.