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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:
- NY Deli Style corned beef brisket, thinly sliced
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