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We take grass fed beef and dry cure it with a 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.
Add in a locally baked loaf of rye bread, a pound of fresh dill sauerkraut, homemade Russian dressing, slices of silky swiss cheese and you have yourself quite the feast.
Feeds: 6 to 8!
Here's what you get:
- 2 pounds of corned beef brisket, sliced
- 8oz of dill sauerkraut
- One loaf rye bread
- 8oz Jar Russian Dressing
- 8oz of Swiss Cheese, sliced
- Extra Pickles
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