[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 123456[7]8910 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 21:46:10 01/24/02 Thu
Author: smokin Jim
Author Host/IP: wnpgas04-p71.mts.net /
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.

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.