I’m gonna be out of town part of next week so I’m going to start the Corning process today. This means I’ll have about 3 days after the calculator tells me to remove the meat.
Please check if my understanding and thoughts sound right.
1. I should soak the pieces in water for 24 hrs to desalinate. Do you think/prefer longer than 24hrs?
2. I’m thinking to then stick them in foodsaver bags for the remaining time until I cook them. Is there a better idea?
Salt preference varies. I go 8 hours changing the water halfway. I'd just apply the rub after you desalinate if doing pastrami. If doing corned beef in a pot you may not want as long as a desalination period.
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