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I'm after a reliable (and tasty ) dry cure recipe for corned beef.
I've had a couple of disappointments with injection/immersion ham & would like to try the dry rub technique instead.
I know I can follow the same method I use for my bacon ,but I'm not quite sure what extra spices are traditional & would appreciate some advise.
I intend to use silverside(or similar) & to find a cut similar in size to the pork loin I use for bacon.
I would like it on the spicy side
Thanks in advance.

My own's an injection cure, and very mild.

However, I don't know whether this is of help but Oddley converted an Irish spiced beef recipe from another forum here:

viewtopic.php?f=3&t=7231

That would certainly give the spice element. It's a recipe that appears to meet universal approval by all those that have tried it.

Hope this helps

Phil

This is the last one I did on a brisket flat piece (based on Oddley's injection cure):

brisket 1690 g
potassium nitrate 0.51 g
Cure # 1 4.06 g
salt 38 g
sugar 25 g

black pepper 2 g
coriander 1.5 g
mustard seed (yellow) 1.5 g
bay leaf 3
juniper berry 6
allspice berry 6
cloves 1

All the spices were crushed up in a mortar.

Sorry for the tardy reply,I've been having various PC problems (nothing unusual according to my wife!)
I already went ahead prior to seeing your replys & in the abscence of any other information I used a proprietry dry bacon cure to which I added a teaspoonful of sweet smoked paprika and another of hot smoked paprika.
I used a very lean piece of top side.
It's shrunk wrapped in my fridge & should be ready for cooking next Monday.
Probably will be nothing like corned beef,but at least it should be different!
Will let you know what it comes out like.
Thanks again.

I'm sure it will be interesting, but I'd hazard a guess that it'll be nothing like corned beef!

Please keep us posted.

phil

Poached it in water with onion,celery,carrot & some coriander seeds, low heat for about 4 hours.
Didn't look anything like the pictures of salt beef/ corned beef I've seen, more like roast beef a little more cooked than medium.
Very tender though and quite tasty,with only a hint of the smoke & chilli coming through ( to my taste anyway)
Will try the oddly recipe that Phil kindly posted next time.
Happy Yule to you all.
Waes Hael

Salmo wrote:Will try the oddly recipe that Phil kindly posted next time.

I'm sure that you'll enjoy it. I had no hesitation suggesting it based on Oddley's recommendation.

Phil