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Unread 10-05-2012, 01:06 PM   #2
somebody shut me the fark up.

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Join Date: 06-26-09
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Go for it. The original corning process was a packing and pressing process, in which layers of salt corns were mixed in with beef pieces in a barrel. Over time a brine developed, which cured the meat. The salt was just a grade of salt, the size of which was about 1/4" in diameter. It made a good size for curing meats for long boat voyages. The modern brining process was developed as it is faster. There are many ways.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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