Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Quebec (inc. Montreal) >
Nov 4, 2011 04:13 PM

Where to Buy Corned Beef - Brisket

Is corned beef the same as smoked meat? Where can I buy a seasoned vacuum packed brisket for corned beef ?

  1. Click to Upload a photo (10 MB limit)
  1. You want to get killed by asking this kind of question? lol lol
    No it's not the same way to prepare it and spice it but I'm sure you can buy a smoked meat brisket from schwartz or main deli.

    1 Reply
    1. re: maj54us

      maj54us, could you please email us at We've sent you an email and it seems you may have not received it, so we may have an incorrect address for you.

    2. The original comment has been removed
      1. The original comment has been removed
        1. The original comment has been removed
          1. TguyMTL, did you ever find a brisket packaged ready to be corned beef? I have a delicious corned beef sandwich at the Irish Embassy last night and I want to make my own!

            5 Replies
            1. re: unlaced

              Granted, buying a cured, vacuum-packed brisket is easy once you find it, but you *can* make it from scratch. It'll take about 10-14 days of curing....

              1. re: porker

                ^^^^ A thousand times this ^^^^

                Corned beef is extremely easy to make and doing it yourself gives a great sense of satisfaction!

                1. re: Zalbar

                  I am not adverse to curing my own, but I had gotten the idea from the Salt Peter/Pink Salt thread on this board that sourcing the curing agent was a bit troublesome - maybe I need to revisit that thread.

                  Zalbar, what do you use as a curing agent and where do you purchase it in Montreal?

                  1. re: unlaced

                    BSA sells it in 1kg bags for approximately $5.

                    BSA - Québec
                    6005 Boulevard Couture
                    Montréal, Québec, H1P 3E1
                    Display the map


                    They sell it as Cure 64"Saumurage 64" (6.5% nitrite, mixed with salt and sodium bicarbonate and vegetable oil). It is not dyed pink so keep it well away from your other salts. You still need to mix it with more salt to make a curing mix (see below). 1kg is a LOT of "instacure". They also sell the sodium nitrate mix for longer aged meats such as salami, coppa, bresaeola, etc. Don't mix up the two when going to get it.

                    Basic Cure
                    1 pound/450 grams kosher salt
                    8 ounces/225 grams sugar
                    2 ounces/50 grams saumurage/pink salt (10 teaspoons


                    Use a scale to measure and mix well.

                    Store in an air-tight container, lasts indefinetly. I have mine in a zip-lock bag that I roll out the air and seal, then put that into a tupperware container in my cupboard.

                    You can now use that mix to make pretty much anything. Fresh sausage or patties, corned beef, smoked meat, bacon, etc. I recently made some ham out of a pork loin (canadian bacon/peameal bacon). I made the most amazing mcmuffins with those, it was sooooooooo good.

                    One thing to realise is that if you're going to do what I call a dry cure as opposed to a brine is that it will take much longer, but I have found I get much better results. All my brine attempts have pretty much been unmitigated disasters.

                    Some people get kinda freaked out about meat hanging around the fridge for weeks on end, don't worry about it. As long as they have been properly salted, you're fine.

                    1. re: unlaced

                      I dry and wet cure, depending on what I'm curing. I like to dry cure smoked meat and bacon. Ham and corned beef, I like to wet brine (I also inject green hams to speed up the process).

                      For more detailed corned beef instruction, maybe have a look at Ruhlman's method:

                      You *can* put the brisket in a bowl and submerge. You can also buy one of those giant ziplocks (pillow size), drop in the brisket, pour in curing brine (you'll need much less than the bowl method), zip, place in fridge, turn 1x-2x per day. Maybe keep it in a hotel pan in case you spring a leak...

                      I like Zalbar's warning of not mixing up the curing salt with regular salt.