Homemade salt beef recipe - making salt beef at home sounds intimidating but could not be easier!
Print Recipe
4.48 from 17 votes

Homemade salt beef

Making salt beef at home sounds intimidating but could not be easier and the results are pretty spectacular.
Prep Time7 d
Cook Time2 hrs
Total Time7 d 2 hrs
Course: Salt Beef
Cuisine: American
Keyword: homemade salt beef
Servings: 10
Calories: 357kcal
Author: Lucy Parissi | Supergolden Bakes



  • 2.25 kg | 5 pounds rolled beef brisket
  • 600 g | 1lb 5oz 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


  • Dissolve the salt and Prague Powder in the hot water. Add all the spices and then let it cool.
  • 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.
  • After 7 days, rinse the meat very, very thoroughly a few times using cold water. 
  • 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.
  • 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.


Recipe adapted from the The Meat Cookbook. The product recommendations contain affiliate links
PLEASE NOTE: not all curing salts are the same and they are not interchangeable. Always refer to packet instructions to calculate precise amounts to use, bearing in mind the weight of the meat. Digital scales is recommended for calculating the precise amount in grams.
Prague Powder 1 contains 6.25% sodium nitrite 93.75% salt. 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.
If you are unsure please follow the directions provided by the manufacturer.


Calories: 357kcal | Carbohydrates: 2g | Protein: 47g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 140mg | Sodium: 179mg | Potassium: 778mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 5mg