Corned Beef with a Brine Pump

Recipes and techniques using brine.

Corned Beef with a Brine Pump

Postby Mick » Thu Sep 11, 2008 10:19 pm

Fellow Foodies,
I need help replacing a professional recipe please. We have managed to lose our brine recipe/ratios for corning beef. We have a brine pump and are familiar with techniques, but no recipe to work from. In the past we pumped to increase weight by 10-12%, sealed in a cryovac machine and held for a couple days before selling.

Ideally the corned beef should not be too salty and hold a nice bright color in the cryovac bag, I remember we used Rose Hips for this. We have a single brine pump and will be making several hundred pounds at a time.

Thank you in advance for your help! - mick
Mick
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Postby wheels » Thu Sep 25, 2008 8:36 pm

Mick

You could try this from Len Poli:

http://lpoli.50webs.com/index_files/Corned_Beef.pdf

Phil
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Postby Mick » Thu Sep 25, 2008 9:27 pm

Thanks Mate, this is just the start I need!

Cheers! mick
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Postby wheels » Thu Sep 25, 2008 11:39 pm

You're welcome - let us know how you get on.

Phil
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