Irish spiced beef

Air dried cured meat and salami recipes

Irish spiced beef

Postby j-two » Mon Nov 21, 2016 10:03 am

Lads i have discovered an old recipe for dry cured spiced beef, it calls for 12gm of saltpetre, 70gm of brown sugar and 20gm of salt per kg,

Does the level of saltpetre seem excessive bearing in mind the recipe is 60+ years old
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Re: Irish spiced beef

Postby wheels » Mon Nov 21, 2016 3:08 pm

Yes, it does, and yet when you talk to butcher's that were around at that time, they weren't using anywhere near those levels of cure.

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Re: Irish spiced beef

Postby j-two » Mon Nov 21, 2016 3:40 pm

Any ideas what it should be reduced to
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Re: Irish spiced beef

Postby wheels » Mon Nov 21, 2016 4:14 pm

In a dry cure - 0.15gm/kg. And that's why we have Cure #1 and #2.

They're far easier to measure, and not only that, it's far easier to ensure good coverage.

If its not for long storage, I'd go with Cure #1 at 0.25% of meat.

HTH

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Re: Irish spiced beef

Postby j-two » Mon Nov 21, 2016 4:58 pm

Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help
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Re: Irish spiced beef

Postby fusion555 » Mon Nov 21, 2016 6:00 pm

j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help


Seems to me that would be .5gm for 2kg, but im new here and could be way wrong, i would wait for the powers that be to chime in :D
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Re: Irish spiced beef

Postby wheels » Mon Nov 21, 2016 7:07 pm

j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help



For Cure #1, dry curing 2 kg of meat, 5gm will be just hunky-dory!

Phil
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Re: Irish spiced beef

Postby fusion555 » Mon Nov 21, 2016 7:18 pm

wheels wrote:
j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help



For Cure #1, dry curing 2 kg of meat, 5gm will be just hunky-dory!

Phil



Yep, i was way wrong, oh dear :shock: getting my 100's mixed with my 1000's
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Re: Irish spiced beef

Postby wheels » Mon Nov 21, 2016 8:44 pm

Easily done! :lol: :lol:
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Re: Irish spiced beef

Postby j-two » Mon Nov 21, 2016 9:13 pm

Thsnks everyone for the input
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Re: Irish spiced beef

Postby crustyo44 » Fri Nov 25, 2016 8:24 pm

No fancy calculations, 2000X 0.25%= 5 ( gram)
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