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Unread 02-06-2013, 11:18 PM   #5
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Join Date: 01-11-08
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Thanks. I was thinking of freezing it in liquid, in which case the question was should that liquid be curing brine or strait water. I was panning that because store bought corned beefs are always sold with liquid. Are you suggesting that I don't do that? I know that vacuume sealing cuts down on freezer burn, but freezing it in water does so even more. Open to input either way.

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