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We take grass fed beef and dry cure it with our own mix of herbs and spices before leaving it to brine in our special pickle for a full month.
This gives it an impossibly rich flavor and a nice salty finish that makes a perfect corned beef brisket.
In comparison, the grocery store garbage is pumped full of brine and is done curing after 36 hours.
Yep, 36 hours versus 30 days. You taste the difference.
Here's what you get:
- 1 pound of corned beef brisket, thinly sliced
Ingredients: beef, water, spices (sea salt, black peppercorns, brown sugar, pickling spice, garlic.) vegetable powder (celery juice, sea salt.)
Serving Size 3 oz
Amount Per Serving:
Total Fat 11g
Saturated Fat 2g
Sodium 557 mg
Total Carbohydrates .4g
Dietary Fiber 0g
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