zxcvbob > wrote in
:

>
>

It is important to let the meat sit for a day outa the brine in the
fridge after brining...too equalize the spices and to drain/dry a bit.

Hag and I did a serries of cornbeef experiments (I think last year) and
settled on top round for the meat and 4 days in the brine.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban