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Brining meat

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By Anne Willan

Published 1989

  • About
Meat is cured by being immersed in brine for several days in the refrigerator. Because of the risk of spoiling, it is safest to follow individual recipes, such as the one for corned beef. One way of speeding up brining in meat cuts is to inject the solution into the meat, particularly close to the bone where the meat spoils first. The equipment must be sterilized and no pockets of air should be left trapped in the meat to spoil it.

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