Originally Posted by taxlady
That sounds brilliant. Does the corned beef cure faster?
I don't know if it's actually faster
, but it helps get to the center of thicker cuts, like the thicker briskets, or things like pork shoulder, and the like. I saw that they use things like this (but larger) on commercial hams, and the like, when curing, so it probably does speed things up - they are always trying to do things faster.