February 27, 2014

It's 'brine time' for butcher Carroll at Corti Bros. Market

A yearly ritual has been going on at Corti Bros. Market over the past couple of weeks in the prep area behind the meat counter. There, meat department manager and master butcher Mike Carroll has been trimming, injecting and barrel-brining briskets and other cuts of beef in his proprietary brine. It’s in preparation for St. Patrick’s Day, March 17.


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