Happy March all!
I'm thinking of curing my own corned beef this year. I'm going to buy a full packer and break it up into 3 pieces like Meathead suggests. My question is, what sort of container should I use for curing? I'm guessing you need to put each piece in a separate container? If so, I'm concerned with space in my fridge. Can you use freezer bags like I use for bacon? Obviously would need 2 gallon bags instead of 1 gallon. Please advise and thank you as always!
I'm thinking of curing my own corned beef this year. I'm going to buy a full packer and break it up into 3 pieces like Meathead suggests. My question is, what sort of container should I use for curing? I'm guessing you need to put each piece in a separate container? If so, I'm concerned with space in my fridge. Can you use freezer bags like I use for bacon? Obviously would need 2 gallon bags instead of 1 gallon. Please advise and thank you as always!
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