Corned Beef Sammich

DSC_8385 (1600x1060)Just kidding!  I just got done slicing this up, it was over thirty days in the spiced brine before simmering about six hours.  I stuck it into the fridge to firm up before trying to slice it.  I’ll drop some into a zipper bag and vacuum seal the rest in several packages to freeze.  I forget what cut of beef this was, but it wasn’t a brisket.  I wanted to get slices that were larger than you can get with a brisket but the extra thickness meant a longer soak.  I think five days per inch is the rule of thumb.

2 thoughts on “Corned Beef Sammich

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