Corned Beef with a Brine Pump

[Mick]

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

[wheels]

Mick

You could try this from Len Poli:

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

Phil

[Mick]

Thanks Mate, this is just the start I need!

Cheers! mick

[wheels]

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

Phil