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Corned Beef Brine - How Long is Too Long?

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    Corned Beef Brine - How Long is Too Long?

    Hi Everyone,

    I'm making corned beef and started my brine 10 days ago. If I want to serve this on Thursday for St. Patrick's day, can I keep it in the brine until Wednesday (15 days total) before a 24 hour soak to desalinate or should I pull it now, desalinate and freeze it until Wednesday?

    #2
    Assuming it's refrigerated, it should be fine. You could, of course, pull then vacseal now but... eh. Why are you desalinating? Or are you not doing the traditional boil?

    Comment


      #3
      Thanks Rick. I figured I would desalinate for 24 hours so I didn't have to change the water mid-cook (step #5) per the recipe on the free site.

      Comment


      • rickgregory
        rickgregory commented
        Editing a comment
        Makes sense. If you use a much larger volume of water you could skip that, but most of us don't have a huge pot.

      #4
      Originally posted by efincoop View Post
      Hi Everyone,

      I'm making corned beef and started my brine 10 days ago. If I want to serve this on Thursday for St. Patrick's day, can I keep it in the brine until Wednesday (15 days total) before a 24 hour soak to desalinate or should I pull it now, desalinate and freeze it until Wednesday?
      I don't know if you're using pink curing salt but I think prague #1 is good for around 10 days, and prague #2 for longer periods. Don't know if that is a hard rule or not though

      Comment


        #5
        Sorry, I dry cure my corned beef and pastrami

        Comment


          #6
          efincoop Have you consulted the calculator??

          Curing meat is not like any other recipe. You must be pretty precise about some ingredients.

          Comment


          • efincoop
            efincoop commented
            Editing a comment
            Thank you Jerod. I have in the past but never picked up on the line about 25% longer.

          #7
          Yea Jerod's right, consult the calculator. I believe the rule of thumb is 25% longer than the cure time the calculator comes up with. My brisket flats calculate just about 5 days but I leave them for 6-7 since I go week end to week end. How large is that piece of meat?
          Last edited by Troutman; March 13, 2022, 10:00 AM.

          Comment


          • efincoop
            efincoop commented
            Editing a comment
            About 5 pounds. I'm pulling it today to desalinate. I never caught the line about 25% long. Thank you for pointing that out!
            Last edited by efincoop; March 14, 2022, 06:28 AM.

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