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How to scale corned beef brine?

Jaysonknack_207641

I like the idea of a wet brine versus dry overhaul but I need sixty portions and don't have a container large enough to hold 32 liters of water. Thinking about keeping the salt+instacure to brisket ratio the same and doubling the water volume but worried about salt concentration and length of time to brine. Any suggestions would be appreciated.

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fisher23

I use this handy percentage calculator. Just measure the weight of each, ie.. 500 gms then if you want 1% enter that first then the 500 (1% of 500 = 5gms) and it will give you the exact measurement for each piece. Hope that helps.

brian_martin2001

Personally, if i had to make a quadruple batch of corned beef, and didn't have a container to hold them all, I'd just make 4 individual batches, and let the briskets hang out in their own container with their own batch of brine.

DiggingDogFarm_65362

You could do an equilibrium brine using less water and pumping the meat to ensure even distribution of the brine.

http://www.smokingmeatforums.com/t/124590/universal-cure-calculator

Jaysonknack_207641

A very big thank you Martin. I have been using your cure calculator for years.

If I have read your link correctly, your corned beef (whole muscle) pink salt ratio is 200ppm, yes? Both the chef steps and serious eats receipe are in excess of 225ppm.

Thanks again for your help.

Jayson

DiggingDogFarm_65362

I generally go 156ppm for almost everything that's cured relatively short term. A few ppm one way or another isn't important in most situations.