Brian Merz
TVWBB Member
I have brined Corned Beef many times and got it down, for one brisket at a time that is. I have friends who woulk like one and my question is do I triple my recipe or just use enough brine to cover the meat? If I do just use enough to cover do I need to add more pink salt to compensate for the extra meat? Ruhlman uses 25g of pink salt for 5lbs of brisket in one gallon of water, should I triple the amount to match the amount of meat or go by how much brine I use to cover the meat?
I plan on using enough brine to cover and use pink salt equal to the amount of brine I use but I just would like some advice from the VWB Charcuterie masters out there.
I plan on using enough brine to cover and use pink salt equal to the amount of brine I use but I just would like some advice from the VWB Charcuterie masters out there.