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Brining Method

post #1 of 5
Thread Starter 
Looking ahead to get ready for St. Patrick’s day, I was looking for a good brine for corned beef. I found a recipe that had a curious method of checking the salinity of the brine. It sounded like a solid method and I was wondering if 1) anyone has used this method before and 2) if this would be a good method to use for just about every brine out there.

The method goes as follows: mix water with salt until a raw egg floats, then mix in all your other ingredients.

What do you think?


post #2 of 5
For large batches, mix in salt until YOU float. Almost identical mix. Heh. Pretty time honored method. Head over to the Roll Call forum and give us an introduction, Alex. Smoker type, location, experience...etc. We'll be better able to help ya.
post #3 of 5
Well I will be damned.......... Learned something new yet again....... Thats why I love this site.......... Always learning a new tricks........

post #4 of 5
only 3 days? Didn't he mean 3 weeks? I have some corned beef curing now for pastrami.

I heard about the egg thing.
post #5 of 5
I thought if you have corned beef, all you do is smoke it for it to turn to pastrami. You cure beef to turn to corned beef. Yes? No?

the confusion :)
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