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First time curing/brining beef using a bag. Can anyone advise?

post #1 of 4
Thread Starter 
Hi there,

Have been brining my own brisket for a year or so now for salt beef (corned beef). I use plastic containers at the moment which work fine for me, until now where fridge space is becoming a problem. I have heard you can brine using bags but have no idea how to go about this? Assuming it takes up less space. I have my own brine recipe but have heard using bags uses less brine? How would I go about amending my brine recipe? Any info/advise will be appreciated!

Louis
post #2 of 4

It's the same process you just put it in a ziploc bag and suck the air out.  I usually mix a half batch of brine when I do it in a bag.

post #3 of 4
Thread Starter 
OKie362,

Great thanks will give it a go and see how it plays out! Thanks for your response.

Cheers
post #4 of 4

Lpro, morning....    The correct way to brine in a bag is.....    Use half the weight of the meat in liquid....  (subtract the weight of bones)

 

Weigh the meat and liquid....   add 1 tsp of cure #1 per 5#'s of stuff....  that gets you the proper amount of cure for an equilibrium curing solution...    for salt and sugar, I add ~2% salt and ~1-2% sugar....  for bacon I add 1% sugar so it won't burn...

 

Making a curing brine like that, it can cure for weeks no problem...  salt and sugar can be adjusted, on a later batch, for personal preference...

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