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- Jan 5, 2013
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I'm going to take a crack at making corned beef. I currently have a 9.2 lbs brisket after being trimmed and I'm using the recipe from Ruhlman/Polcyn recipe book of Charcuterie.
The recipe in particular is for a 5lbs brisket. Aside from doubling (close) all ingredients, does the pink salt need doubled as well?
Also, I'm seeing conflicts where most recipes call for brining for 10 days. This recipe in particular calls for 5 days. Any words of wisdom for this situation?
The recipe in particular is for a 5lbs brisket. Aside from doubling (close) all ingredients, does the pink salt need doubled as well?
Also, I'm seeing conflicts where most recipes call for brining for 10 days. This recipe in particular calls for 5 days. Any words of wisdom for this situation?