Oddley's corned beef

Air dried cured meat and salami recipes

Oddley's corned beef

Postby wallie » Sat Dec 06, 2008 3:05 pm

I thought I had just posted a query on this Curing forum but never seen it show up. (must of had too much of the broon last night)

I would like someone to give me the link for Oddley,s "My corned beef" recipe.
I do not want to bother the great man again with PMs
I have been searching in vain.

Thanks
wallie
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Postby wheels » Sat Dec 06, 2008 3:22 pm

Here you go Wallie;

I have a great recipe using a combination of pump and dry rub. I'll post it for you but I formulate and keep my recipes in percent format for batch conversion for any size meat.

Quote:
My Corned beef

To be pumped at 10% of meat weight

Ingredient

% Percent
76.075 % water
15 % Sea Salt
7.5 % Sugar
1.275 % Cure #1 (75 ppm)
0.15 % Saltpetre (150 ppm)

Bring to the boil the water in a large saucepan add all the ingredients except the cure #1 and saltpetre. Stir well over a low heat until the sugar and salt have dissolved allow to boil for 1-2 minutes, remove from the heat, cool completely. Then add Cure #1 and saltpetre, stir until completely dissolved.

Insoluble ingredients for brine: Usage 2.2 % of brine
Ingredients

% Percent
2.8409 % Black peppercorns
4.4318 % Juniper berries
1.7045 % cloves
1.7045 % whole Coriander seeds
89.3182 % bunch parsley stalks


Dry cure

Of meat weight

% Percent
1.5% Salt
0.75% Sugar
0.1274 % Cure #1 (75 ppm)
0.015% Saltpetre (150 ppm)

Pump meat at 10% meat weight. Then rub outside of meat with the dry cure. Vac pack or put into a zip lock bag for about 10 days. Then cook or freeze.

Pressure cooker Method

Bring enough water to boil to reach the trivet plate. Put the corned beef in the pressure cooker on the trivet. Put the lid on and bring the pressure cooker up to the 2nd ring 15 psi for 1 hour. let pressure natrually reduce.


Pot Method

Cover the meat with water and add the Cooking ingredients, bring to the boil. Simmer until internal tempreture reaches 74�C.

Cooking ingredients

boquet garni
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 leek, chopped
1 garlic bulb, cut in half across middle


Is this the one you're after?

From:
http://forum.sausagemaking.org/viewtopic.php?t=3297

Phil
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Postby wallie » Sat Dec 06, 2008 3:34 pm

Thanks Phil thats the one.
I was never much good at maths so would you kindly check these amounts I have calculated for a 2 kilo piece of beef.
Pumping Cure
152g water
30g salt
15g sugar
2.54g cure #1
0.3g saltpetre

Dry Cure
30g salt
15g sugar
2/54g cure #1
0.3g saltpetre

Many thanks
wallie
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Postby Oddley » Sat Dec 06, 2008 3:48 pm

Hi guys, I've just noticed in this corned beef recipe, that I said 3-4 days in cure, although this would work, I think it better to cure it for about 10 days so the saltpetre has time to reduce. I've changed my recipe to reflect this... :)

I've posted this because I don't want to get in trouble for semantics again.. :roll:
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Postby wheels » Sat Dec 06, 2008 4:03 pm

Wallie

Other than for both I make the Cure #1 2.55g in each, as against 2.54g, they're fine as far as I can see.

Let us know how it goes.
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Postby wheels » Sat Dec 06, 2008 4:05 pm

Oddley wrote:I've posted this because I don't want to get in trouble for semantics again.. :roll:


:wink:

(Our two previous posts 'sort of crossed in the post' if you see what I mean)
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Postby wallie » Sat Dec 06, 2008 6:12 pm

Regarding the insolubles in this recipe I was wondering would it not be better to grind them and incorporate in the dry cure.
Then there would be no chance of blocking the syringe when injecting the pump cure.

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Postby Oddley » Sat Dec 06, 2008 6:25 pm

The way I would suggest avoiding blocking the syringe is to strain the insoluble's out after boiling and letting cool down, Before or after adding the nitrates. You really only want a hint of spice, throughout the meat, so as not to overpower the flavour of the meat.
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Postby saucisson » Sun Dec 21, 2008 4:15 pm

I've got this on the go too, it's a wonderful red colour in the fridge.

I've also got a salted ox tongue I need to cook and was thinking of putting them in the same pot to simmer, any thoughts on that anyone?

Dave

PS I've edited the quote to from 3-4 to 10 days in case people don't read the whole thread.
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Postby wheels » Sun Dec 21, 2008 4:27 pm

saucisson wrote: PS I've edited the quote to from 3-4 to 10 days in case people don't read the whole thread.


I could have sworn that the one I copied said 10 days. It now seems to say 3-4. IMO the saltpetre won't have had time to work in 3-4 days, surely 10 days is correct?

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Postby saucisson » Sun Dec 21, 2008 4:31 pm

Yes, that's what it says now :) I hadn't had time to scroll up and change it before you posted. It did originally say 3-4.

Dave
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Postby wheels » Sun Dec 21, 2008 6:17 pm

Wow, that's weird, I wonder if the original's subsequently been altered. :?

Thanks for amending it Dave, it's a good job you noticed it.

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Postby saucisson » Sun Dec 21, 2008 6:35 pm

I noticed it because Oddley told us about it :)

Oddley wrote:Hi guys, I've just noticed in this corned beef recipe, that I said 3-4 days in cure, although this would work, I think it better to cure it for about 10 days so the saltpetre has time to reduce. I've changed my recipe to reflect this... :)


(My emphasis in bold)
And, true to his word, Oddley updated his original recipe on 6th Dec, I just checked.

Dave
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Postby wheels » Sun Dec 21, 2008 6:53 pm

I get it now!

Although he posted after I had copied the recipe, I should have picked it up 'cos I'm watching the other thread, Oops!

:oops: :oops: :oops:
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Oddleys corned beef

Postby clivmar » Wed Mar 11, 2009 9:08 pm

I�ve been wanting to try Oddleys corned beef for some time, so I bought 2.5Kg silver side from Somerfield on their half price offer. It has turned out lovely and tastes out of this world. For the first attempt I followed Oddleys recipe exactly.

Thanks Oddley

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