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Phil
wheels wrote: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
Question, after making the pumping brine, when do you add the None soluble ingredients? I take it, they are added to the pumping brine for some period of time after they cool down?
Another dumb Q, where do you find juniper berries? Or do I have to fight the birds for them? Can they be replaced?
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.
fremented wrote:I did not know what to do for the berries or cooking. So, I dissolved the sugar/salt in boil. Tossed in a shot 25ml of Gin, alc cook off. added the rest of stuff, reheated just under boil, turn off heat let sit 30 mins, strained, pumped.
Being instructions are not real clear, see how this works, if not another shot of gin or two prolly work
Paul Kribs wrote:I currently have 2 pieces of topside curing in the fridge for bresaola. I am making the recipe taken from the book 'Charcuterie' by Michael Ruhlman and Brian Polcyn. It is similar to Len's recipe but omits stuffing into casings. It calls for 2 curings of 7 days each and then hanging for about 3 weeks.
Bresaola
One 3 lb beef eye of the round roast, no more than 3" in diameter, trimmed of all visible fat, sinew, and silverskin.
The Spice Cure
25 grams kosher salt
30 grams sugar
4 grams Prague powder #2
5 grams freshly ground black pepper
6 grams chopped fresh rosemary
6 grams fresh thyme leaves
5 juniper berries crushed with the side of a knife
1. Combine all the spice cure ingredients in a spice or coffee grinder and grind to a fine powder.
2. Rub ½ the spice cure over the meat, rubbing well in. Place in a 2 gallon/8 litre Ziplock bag or nonreactive container and refrigerate for 7 days, turning it every couple of days.
3. Remove the beef from the liquid ( discard it ) and rub in the remaining spice cure. Return to the refrigerator for 7 more days.
4. Rinse the beef thoroughly under cold water to remove any remaing spices and pat dry with paper towels. Set on a rack on a baking sheet uncovered at room temperature for 2 to 3 hours.
5. Tie the beef with butchers twine. Hang the meat (ideally 60degF / 15degC with 60%-70% RH) for about 3 weeks. The meat should feel firm on the outside and silky smooth when sliced.
Regards, Paul Kribs
Richierich wrote:I do not have any way of pumping the brine, will the dry cure part work on it's own, a small piece of silverside - 730g in weight
saucisson wrote:If you check the bresaola recipe you will see that it is a two stage process. In effect you have done stage one. Leave it a couple of days, drain off any liquid and rub in an additional 0.925g cure #1, 5.5g sugar and 10.9g salt.
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