Pickled beef doesnt have quite the same ring to it, though, so well stick with the corn.
I rubbed my unique spice blend all over that beef, then sealed it in a vacuum bag.
(It just didnt feel likemeat.)
Both beefs went into a 145-degree bath, where they stayed for a total of 48 hours.
(Did I trust those instructions?
No, but this corned beef was more a of a control than anything.)
I started by comparing the two pre-packaged pieces.
It was also aquitedry, and not super flavorful.
I then turned my attention to beef I had cured myself.
Whether you buy a pre-cured slab of brisket or corn your own, the immersion circulator is your friend.
If youre curing the beef yourself, increase the cook time to 48 hours.
Dont have that long?
This story was originally published in March 2017.
It was updated on March 16th, 2021 to reflect Lifehackers current style guidelines.
