Hi everyone,
I’m about to embark on my first experience making corned beef from scratch, and I want to be sure I don’t screw it up. I have two big questions:
Thanks!
Craig
I’m about to embark on my first experience making corned beef from scratch, and I want to be sure I don’t screw it up. I have two big questions:
- What’s the best container to use for the curing process? Is it better to have the brisket lay flat, like in a big tray or pan? Or is it better to use a food-safe bucket? Or doesn’t it matter? I’m planning to get a full packer from Costco (around 15lbs) and using about half of it for corned beef.
- If I’m going to be curing two 4-pound pieces of meat (say a part of the flat and a part of the point), is it best to put them in separate containers? How much does it increase the curing time if I put them together (like in a bucket)?
Thanks!
Craig
Comment