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Has anyone made cured corned beef in a stainless steel pot? Does it matter if the meat can't sit flat?
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Brisket was on sale at Costco so I decided I'd try making pastrami or corned beef out of the flat.
I'm having trouble finding an economical plastic Cambro/tub thingy that's big enough for an entire flat laying um flat. Does a slab of meat that is curing for a week end up taking on a curl if it doesn't sit flat?
I've got a big stainless steel pot that isn't big enough to accommodate the flat laid out. Besides the shape issues, has anyone noticed a difference curing beef in a stainless vs. plastic tub?
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