- Jul 4, 2007
- 2
- 10
Looking ahead to get ready for St. Patrickâ€[emoji]8482[/emoji]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?
Thanks
Alex
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?
Thanks
Alex