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Date Posted: 14:52:16 06/13/01 Wed
Author: Ron
Author Host/IP: firewall.tor.primus.ca / 216.254.136.141
Subject: Bruce

Regarding the smoke meat brine. I went to the spice wholesaler to buy a 8.5 lb bag (the smallest, good for 10 gallons of water) montreal smoked meat brine mixture and spoke with their lab people. Generally the brine is injected at about 20% volume. I told them of my intention of marinating the brisket in the brine for 2 weeks. First they said I should inject some brine anyway in the middle so not to have a brown core to the meat when i cook it and that 2 weeks should be too much (osmosis long occured by then, they said). A few days according to their book should be enough. On the other hand all homemade recipes I read for corned beef or pikelfleich (european jewish corned beef) call for 2 weeks marinade. Maybe because I will inject I should go 1 week or screw the lab people altogether and go the distance. What do you think?

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