Hi,
Guys I am not sure if anyone can help me here. I need some very specific advice.
I have bought some Cure 1 from http://www.sausagemaking.org to use for various things. I am trying to make Corned Beef using the Cure but I am not sure that instructions on packet are correct.
It states that you use 2.5g per 1kg of meat. Hence for my rolled beef brisket at 2.2kg I would use about 5.5g of product.
However, my recipe from my US based book which calls for "pink salt" is....
2.25kg beef brisket.
4 litres water
450g Kosher Salt (normal stuff)
100g sugar
25g pink salt (Cure 1 - nitrate)
Garlic & herbs and Spices.
Brine for 5 days in total
My issue is that evidently this recipe uses about 5 times the Cure 1 as Sausgage Maker suggests.
I currently have made up a brine with only 5.5g of Cure 1 in as I don't want to kill me and the family, but is that correct.
I am thinking that if not enougth I will just get grey meat, but too much will kill me.
Does anyone have any SPECIFIC experience of using Cure 1 / pink salt which you have bought from Sausage Making.
Also a reply within 24 hours would be really good as I need to drop it in.
Also the recipe states brine for 5 days, has anyone got a comment in this.