Homemade Salt Beef
, Updated Jun 28, 2025
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Making Salt Beef sounds intimidating but could not be easier and the results are pretty spectacular. Once you make this homemade salt beef recipe once you will be looking for excuses to make it again!
Make sure you check out my Homemade Pastrami recipe!
Ready to conquer Homemade Salt Beef? All you need is a little time and a handful of ingredients before you can enjoy delicious, tender salt beef you can be truly proud of!
I will let you into a little secret too… This recipe is so E A S Y. Really, really easy. My husband, who occasionally gets misty-eyed when remembering the Montreal smoked meat of his youth, was in food heaven!
We ate our salt beef piled-high on rye bread with mustard and pickles. It really was incredible and didn’t last longer than a day.
Here’s what you will need
Before you decide to make homemade salt beef there’s a few things you will need.
- A large container that can contain the submerged meat and brining liquid plus a weight (see below). A large plastic box is best or you can use the container of your slow cooker as I did. Make sure you check the container fits in your fridge before starting this recipe!
- To ensure meat is completely submerged and will remain submerged for the entire duration of the curing process you will need to weigh it down. Add a plate on top of the meat and weigh it down with something heavy like a water bottle.
- Salt: use pickling salt or kosher salt.
- Curing salt (Prague Powder No 1) – this is not essential to the recipe but will give the salt beef its characteristic pink-red colour. Read more about it below.
- Digital scales for accurate measuring
- Herbs and spices
Prague Powder No 1
Prague Powder No 1 is a curing salt which contains contains 6.25% sodium nitrite 93.75% salt. It is also called Instacure #1 or Pink Curing Salt #1. The brand is not important, so long as it contains 6.25% sodium Nitrite.
The usual ratio for this cure is 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5g per 1kg of meat. However this rule does not apply to brining.
Since this recipe is using the curing salt diluted in water as a brining solution, 30g (2 tbsp) for 5 litres (1.3 gallons) of water is within the recommended limits for brining that’s up to 7 days, as in this recipe.
Prague Powder No.1 can be purchased on Amazon, but it is not essential to this recipe. However you must use it if you want the beef to have that characteristic pink/red colour. It is important that you weigh the curing salt accurately, so if you haven’t got a digital scale, now’s the time to invest in one.
NEED TO KNOW: Prague Powder is often coloured pink in order to distinguish it for regular salt – don’t confuse it with Himalayan Pink Salt! Curing salt prevents bacteria from forming and maintains the meat’s red colour. Always refer to the packet instructions to calculate precise amounts to use, bearing in mind the weight of the meat, length of brining process and amount of water.
HOW TO MAKE SALT BEEF
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Brine the Beef for 7 Days
- PREPARE THE BRINING SOLUTION Dissolve the salt and Prague Powder in the hot water. Add all the spices and then top with cold water to cool the brining solution.
- BRINE THE BEEF Immerse the brisket in the cold brine, add a plate on top and use a weight to keep the meat submerged for the duration of the brining process. Store in the fridge for a week, turning the brisket every day to distribute the salt.
Cook the Salt Beef
- RINSE YOUR BEEF After 7 days, rinse the meat very, very thoroughly several using cold water. I find soaking the beef for a couple of hours is also helpful in removing the excess salt.
- COOK THE BEEF Place the beef in a large pot full of water and slowly bring to the boil. Simmer gently for 2-4 hours depending on size. Alternatively cook in an Instant Pot with 4 cups of water for 70 minutes and allow for natural release.
- SERVE YOUR SALT BEEF Once meat is tender remove from pot and transfer to a warm dish. Slice thinly (only slice as much as you need) and serve piled high on rye bread with mustard and pickles. You can warm the sliced salt beef in the microwave before making the sandwiches.
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Have you made my Salt Beef Recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Homemade salt beef
Video
Ingredients
- 5 pounds (2.25kg) beef brisket
- 1 ½ pounds (600g) salt
- 2 tbsp (30 g / 1oz) Prague Powder no 1 (SEE NOTES)
- 5 liters | 170 fl oz hot water
- 2 tbsp ground black pepper
- 2 tbsp allspice
- 1 tbsp ground ginger
- 2 bay leaves
- 2 sprigs thyme
Instructions
Prepare the brine
- Dissolve the salt and Prague Powder in the hot water. Add all the spices and then let it cool.1 ½ pounds (600g) salt, 2 tbsp (30 g / 1oz) Prague Powder no 1, 5 liters | 170 fl oz hot water, 2 tbsp ground black pepper, 2 tbsp allspice, 1 tbsp ground ginger, 2 bay leaves, 2 sprigs thyme
Cure the beef
- Immerse the brisket in the cold brine, add a plate on top and use a weight to keep the meat submerged for the duration of the brining process.5 pounds (2.25kg) beef brisket
- Store in the fridge for a week, turning the brisket every day to distribute the salt.
Rinse the Beef
- After 7 days, soak the beef in cold water for 3 hours and then rinse the meat several times using cold water. Do not forget this step!
Cook the Beef
- Place it in a large pot full of water and slowly bring to the boil. Simmer gently for 2-4 hours depending on size. Once meat is tender remove from pot and transfer to a warm dish.
Serving your Salt Beef
- Slice thinly (only slice as much as you need) and serve piled high on rye bread with mustard and pickles. You can warm the sliced salt beef in the microwave before making the sandwiches.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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Absolutely amazing, I added juniper berry’s to the second one I made and was out of this world
Is Prague powder carcinogenic?
No, but it should not be ingested on its own. A very small concentration of it is used in the curing.
Eating a diet high in processed meat however (as in daily consumption) has been proven to be bad for health
Hi I noticed there is no sugar in this recipe , does this alter the flavour ?
I don’t think it needs sugar. The flavour is just right
Hi, I want to try this recipe but use a smaller cut of meat. I know the Prague powder and rest of ingredients can be reduced in according ratios, but does the length of time in the brine also change? Most receive I’ve seen just have it as 7 days.
No I think you can keep that the same x
I love salt beef and am itching to try this! Is it whole, or ground allspice used in this recipe, and could it be cooked in a slow cooker?
Hi Kay whole all Spice would be best. You can cook in a slow cooker of it fits but must say I haven’t tried it so am unsure of the timing
Hi Kay, Did you try it in the slow cooker. I have just started my piece off and not sure how long it will take to cook. I am anticipating a couple of days!!?? Hope it worked out for you. Kind regards, Sue
I’m going to boil up a ready made in (brined for 7 hours) uncooked but prepared salt beef for our supper tonight. And use the leftovers for sandwiches for hubby to take to work.
I’ve never tried doing something like this but excited to follow your cooking/boiling procedures and let you know how it goes!
Best Regards
Hilary Cole
Zimbabwe.
My brisket is only 800g should I reduce the brine mix to a third to match?
I think so! Hope it works out
Hi can the salt water and spices used to pickle the beef be reused straight away to pickle another beef brisket joint. Or should I restart from the beginning for another brisket joint
Hi Adam – I would be inclined to say no, I think you would need to start another batch. Could the two joints be used together in same container? (though you would need a larger container for this purpose)
After looking at Salt Beef recipes I decided to use yours. (it looked the easiest). The trouble is Brisket, I cant find anywhere that sells it.I live in Thailand if that explains that. Can you recommend another cut. I know it wont be as good as Brisket but I want to try. Will stewing beef work?
Thank you
Terry
Hi Terry, I am not sure another cut of beef would work as well. If you want to try maybe find another type that is rolled in the same way as brisket it. I don’t think stewing beef will work but in the UK it is always sold cubed so not sure how it is if you buy it whole. Sorry I can’t be more helpful!
Hi Lucy
I decided to try the roast beef they sell here (it’s already rolled) I’ll let you know how I get on in a couple of weeks.
Terry
Hi Lucy
Tomorrow I’ll be taking the beef out of the fridge. My hot plates are very unreliable and I cant get them low enough for a light simmer. Would a slow cooker work Bering in mind its a small joint. 500g. I scaled everything down so that it would fit in the fridge.
Well I tried with the roast beef,not bad but quite tasty. I’ve found some Brisket so tomorrow I am going to try again. Wish me luck.
You will do great!!
I usually use topside or silverside of beef, you will have to adjust cooking times as these cuts dont need as long as brisket
Hi Lucy, I’m making your salt beef as I type. I’ve made it before with a different recipe, but I am trying to perfect it 👍
Hi Rob – hope it works out well, let me know how you get on x
Hi Lucy,
I’ve cooked the meat this morning. Colour looks GREAT! tastes really good too. Although I will say this. The previous attempt I had at making it, I’d say the flavour was slightly better, but not by much. I definitely think that the Prague powder has helped massively with the colour. I’ll send you over a pic to your Facebook page 👍
600 gr is more than 1lb so the conversion isn’t accurate. Must have been an American cook-book..
It says it is 1 pound 3 oz – it is accurate
1 pound 3oz is not 600g, its 538.5g
Hi Paul – I guess online conversions are not 100 accurate. I checked on my scales and 600g is 1.5oz I will make a note in the recipe.
You will note the conversion is 1lb 3oz not 1 pound