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Date Posted: 21:46:10 01/24/02 Thu
Author: smokin Jim
Author Host/IP: wnpgas04-p71.mts.net / 205.200.55.133
Subject: Re: New to Site/ Hi/ Montreal Corned Beef
In reply to: BBQfan1 's message, "Re: New to Site/ Hi/ Montreal Corned Beef" on 21:33:30 01/24/02 Thu

If you are planning on keeping that meat in the danger zone of 40 deg F to 140 deg F for more than 2 to 4 hours, I would suggest that you either take out one huge insurance policy or you better use a cure and brine the meat first.
My 2 cents worth. I usually use Morton's and have brined my corned beef/pastrami for 7 to 9 days. I have never had a problem with this method and have sold lots this past summer.

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