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Ways to speed up curing

tangma27

when curing meat like pastrami, are there ways to speed up the curing process? I was trying to find info on brining at room temperature because I know salt penetrates faster at warmer temps.

Can you inject an equilibriated curing solution into the meat to speed things up?

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brian_martin2001

You can inject the brine to speed things up. You can check out industrial operations for making corned beef, and as well as being in a brine, they are injected be a matrix of needles, pumping the brine into the meat. I find pressure works very well too. If you have a vessel that you can cleanly pressurized to 150 psi, in my experience, you can far more rapidly infuse (brine) meat. I made the ChefSteps corned beef recipe after brining for 2 days, in150 psi in a modified pressure cooker.

Hope that helps,

Good luck!

adey73

ok, ok, how you modify the PC? that's very interesting.

brian_martin2001

Very carefully

brian_martin2001

I made a pressure cuff out of some high pressure tubing and a sterilized tire value stem. Most pressure cookers are not truly designed to handle that kind of pressure, so you are dealing with borderline explosive pressures with something that could easily rip apart a refrigerator with the pressure release and shrapnel

Brandon_Byrd_40557

Yeah, I'd never do that.

tangma27

Thank you so much brian! Always helpful.