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One of my favorite dishes after making salt/corned beef is corned beef hash... Our tinned corned beef cannot compare!

If I were to cure some cheap diced beef according to a recipe on here what curing time do you guys think it will take given the beef is diced and has alot of surface area?

dbairduk wrote:One of my favorite dishes after making salt/corned beef is corned beef hash... Our tinned corned beef cannot compare!

If I were to cure some cheap diced beef according to a recipe on here what curing time do you guys think it will take given the beef is diced and has alot of surface area?

I have found that I see 1/4" of cure penetration per 24 hours,

So if you have a 1" thick cube, it should be fully cured in 48 hours. But I would also add 1 or 2 days just to make sure.

sounding good, as i tend not to have too much waste on my 14 day cured brisket!
I will look for some diced beef tomorow and try it out... maybe add some worcestershire sauce and tobasco to the cure though. Or any thoughts on what makes a good corned beef hash?