Corned Beef Update: it’s been 4 weeks in the brine
This will be the last week. The thinner brisket’s are done, but I don’t see any harm in leaving them in another week. The thicker brisket and the beef tongue are probably done too, but rather than cut into them and find discoloration, I’d rather give them the extra days.
There is finally some light scum in the brine, but not as bad as what I’ve seen in the past. Perhaps this is because we started in January rather than February and it’s been colder. I know it’s been colder because the jar of water I’ve been weighing the meat down with froze and blew it’s top. I’ll have to remember to salt the water in it as well to keep it from freezing.
Many pictures to come when I take it all out in a couple days.
