OY! I'm literally in a pickle. I forgot to brine my corned beef, which is usually is on brine for 7 days. How can I quick- brine my corned beef in time to cook on Saturday for my restaurant's brunch (It's almost Thursday)? And if I do choose to brine for a couple of days vs. the usual week, can I ramp up the pink salt to help it absorb-or is this dangerous? Will the meat look like brown/pink tie-dye? -chef in need!
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