Oddley's corned beef

Air dried cured meat and salami recipes

Postby ped » Tue Jan 08, 2013 7:20 pm

I have to admit I am confused Phil !!, I've just looked at Oddley's info again and it appears that the dry rub contains exactly the same amount of cure ingredients as the injection with only the water (100Mls) being the difference (and of course the insoluble bits), therefore the total cure amount is split 50%/50%, but you mention 1 litre of water, I can't see 1ltr being part of the recipe/cure??

I never was very good at maths but I have done a spreadsheet calculator to help me

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Postby wheels » Tue Jan 08, 2013 8:05 pm

Sorry, I was just illustrating the amount of spices by relating them to how many juniper berries would be in a litre. i.e. I was saying that they equate to 9 berries in a litre which is a 'normal' amount.

The spicing only looks odd due to the small amount of brine involved; when you scale it up to 'normal' brine amounts they look fine (albeit 1L is only normal in small-scale home-curing).

Or, that's what I wanted to say! I rather made a pig's-ear of it! :oops:

Phil
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Postby ped » Tue Jan 08, 2013 8:37 pm

No problem Phil, by the way, what's a good recipe for Pig's ear? :wink: your input is invaluable as usual. So in fact the insoluable constituants are nominal in the case of a 1kg piece of meat, 2.2gms just seems so little, hey ho I'll give it a go and see if it's as good as the incorrect insoluable's (22%) I did last time.

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Postby wheels » Tue Jan 08, 2013 9:02 pm

Cook it and give it to the dog!
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Postby onewheeler » Tue Jan 15, 2013 8:56 am

Pigs ears: Clean the wax out, shave them if necessary, poach gently in a stock with some herbs for an hour or so. Drain, cut into slices and cook in a hot oven until crispy.

Serve with mustard and some cabbage. Good but not great. The cooking stock has lots of gelatine in it and is very tasty.

Image

Shown before slicing and crisping.

The missus thought they were awful.

Martin/
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Postby wheels » Tue Jan 15, 2013 3:17 pm

onewheeler wrote:The missus thought they were awful.


Your missus has good taste!
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Postby onewheeler » Tue Jan 15, 2013 3:28 pm

She married me with only a bit of persuasion 8) :lol:
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Postby wheels » Tue Jan 15, 2013 9:07 pm

:lol: :lol: :lol:
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Re: Oddley's corned beef

Postby Davea » Thu Dec 02, 2021 6:06 pm

I am aware that this is an old thread.
However I have been studying at Oddleys intial recipe
It states on the brine cure
1.275 % Cure #1 (75 ppm)

On the dry cure it states
0.1274 % Cure #1 (75 ppm)
Is this a typo and should it read 1.275% ?

It would appear that no one has picked up on this ?
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Re: Oddley's corned beef

Postby wheels » Thu Dec 02, 2021 9:18 pm

The figures are correct, I have just checked them fully - except that they are for the 5.88% nitrite Cure #1 we were using at that time. However, as the ingoing will only be a max of 8mg/kg different there's no point in amending it.

The figures look vastly different from one another as one is for a brine that is injected at 10% of the meat's weight and the other for a dry rub.

Phil
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