JavaBen wrote:

> I'm using a recipe to make Homemade Corned Beef using a dry-brine, as
> opposed to a liquid-brine (see
> http://www.zenreich.com/ZenWeb/cornedbeef.htm which uses a recipe from
> Cooks Illustrated).
>
> I just realized that I left the weighted cans (or bricks) off of the
> top of the beef.
>
> I can't see what purpose the bricks perform. In looking at other
> liquid-brined corning processes, it appears that the purpose of a
> weight is to keep the beef submerged in the brine; in a dry-brine,
> there isn't a liquid to keep the beef submerged in!
>
> So, is there a purpose to the bricks that must be followed, or were
> they simply a carry-over from an earlier liquid-brine that the author
> forgot to remove?
>
> If I cook the meat throughly in a crock pot without having used the
> bricks (which is where I'm at today!), will the meat be safe to eat?
>
> Thanks!
>
> BEn


1st, I use curing salts, never did the straight salt,
should be same.


the weight is to get the balance of salt into the meat.


I also mix prague powder or morton tender quick
w/ enough water to inject it, pat it dry a tad
then use dry curing salt w/ spices and rub it all
over then put it in a plastic bag and squeeze all
the air out.

5-7 days really isnt enough time, 2-3 days per inch
of thickness is standard, longer is better.


I add 1 t crushed/powdered corriander for any recipe
for best flavor and/or Bouquet Garni (hard to find).






--
http://www.kencofish.com Ken Arnold,
401-831-5739 cell 401-225-0556
Importer/Exporter of Goldfish,Koi,rare Predators
Shipping to legal states/countries only!
Permalon liners, Oase & Supreme Pondmaster pumps


Linux (SuSE 8.2) user #329121
Please Note: No trees or animals were harmed in the
sending of this contaminant free message We do concede
that a signicant number of electrons may have been
inconvenienced