YetiDave wrote:I've dry cured beef for pastrami before. The basic cure I use is 3% of the meat's weight in salt, 1% in sugar and 0.25% in cure #1 - no need to soak when using this cure as you want the meat to absorb everything. Takes a little longer than excess salt cures (where you'd have to soak) but imho it works out better as you're not soaking out the flavour of any extra seasoning
YetiDave wrote:I've dry cured beef for pastrami before. The basic cure I use is 3% of the meat's weight in salt, 1% in sugar and 0.25% in cure #1 - no need to soak when using this cure as you want the meat to absorb everything. Takes a little longer than excess salt cures (where you'd have to soak) but imho it works out better as you're not soaking out the flavour of any extra seasoning
YetiDave wrote:Daaaamn that's a lot of curing salt, I wouldn't let it go more than a few days. There's literally enough in there to cure 16kg of meat
TakingtheBrisket wrote:YetiDave wrote:Daaaamn that's a lot of curing salt, I wouldn't let it go more than a few days. There's literally enough in there to cure 16kg of meat
It's a wet cure tho yours isnt is it? Recipe in salt sugar smoke book says 350g salt(+55g saltpetre) for a 2.5kg brisket for the brine and leave it in there for 7 days
aris wrote:Please don't do this. 55g of pure saltpetre? You will probably poison yourself! Seriously. Spend the money and get some prague cure #1 and don't risk your health.
Check out the Len Poli recipe above.
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