Cure 1 question

Recipes and techniques using brine.

Cure 1 question

Postby Davea » Thu Dec 12, 2019 7:35 am

I am about to make some corned beef using Wheel's recipe on Local food heroes.
He uses cure 1 with 5.88% nitrite,however I have cure 1 containing 6.25% nitrite.

Would my calculation be correct in using .94 weight of my curing salts against Wheel's to obtain the correct amount?
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Re: Cure 1 question

Postby NCPaul » Thu Dec 12, 2019 11:25 am

Yes. :D
Fashionably late will be stylishly hungry.
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Re: Cure 1 question

Postby Davea » Thu Dec 12, 2019 12:32 pm

Many thanks
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Re: Cure 1 question

Postby wheels » Thu Dec 12, 2019 2:09 pm

That's just reminded me to change those. Cure #1 in this country seems to have finally caught up with the rest of the world and is now 6.25% nitrite.

Please also note that the recipe is very mild - it hints at the taste of UK tinned corned beef - you'll need far more spices if you want a US style one.

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Re: Cure 1 question

Postby Davea » Mon Dec 16, 2019 4:51 pm

Thanks for the replies.

Just a couple of queries:

I injected 10% brine into the meat. However the meat wouldn't hold it and brine leached out- is this ok?

I've been reading ' Home production of quality meat and sausages'.It states that the ideal curing temperature range is between 4-10C. My brine is sitting in the fridge. The temperature of the brine is 2C. Would it be prudent to leave the meat in the brine for another couple of days on top of the 5/6 days stated?
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