salt bef - - to dry????

Recipes and techniques using brine.

salt bef - - to dry????

Postby niv » Sun Oct 03, 2010 11:58 am

hi,

i cooked both of the peices of meat - briskette and silverside, using oddleys recipe and all the help that i got on the site. (left out the cure #1

the meat was red and pretty tastfull, but wasn't that tender... also dried up pretty quickly.

when i tried salt beef the first time on bricklane in london they "shuved" a huge peice of meat (160 gr +-) and it was really tender- fell apart with everyy bite...

i cooked in a pressure cooker for 1 hour

what can i do to imrove??

thanks

niv
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Postby wheels » Mon Oct 04, 2010 6:52 pm

The only suggestion I can make is to cook it for a bit longer, or cook it long and slow in a normal oven.

Phil
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Postby captain wassname » Mon Oct 04, 2010 7:21 pm

what did you sub for the cure#1?
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Postby captain wassname » Fri Oct 08, 2010 7:57 pm

Sorry I missed your post on the other thread

Jim
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Re: salt bef - - to dry????

Postby BriCan » Sat Oct 09, 2010 12:20 am

niv wrote:
i cooked in a pressure cooker for 1 hour

thanks

niv


Serious question! What do you mean by ‘cooked in a pressure cooker for 1 hour?’

is this hour from when you put the pot on the stove and switch the heat on?
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