Mel’s Diner

Sharp Knives, Raw Meat and Fire


I have a minor issue with my Briney Weekend.  There will be no Corned Beef.  Due to complete and total laziness, I didn’t start it in time.  So, I’ve popped the round into the freezer.  I’m not sure what’s going on next weekend, but my goal is to do it then.  What that means is I will start the brining this weekend.  It needs at least 7 days to brine because a round isn’t as flat as a brisket.  I’ll start it this Friday and take a picture or two along the way.

I did start the fresh ham.  That will brine all this week and I will cook it in Bruce’s Court Bouillon this weekend.  You can be sure I will report. 


April 8, 2008 - Posted by | Random Blather

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