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Oddley's corned beef
Posted:
Sat Dec 06, 2008 3:05 pmby wallie
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
Posted:
Sat Dec 06, 2008 3:22 pmby wheels
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=3297Phil
Posted:
Sat Dec 06, 2008 3:34 pmby wallie
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
Posted:
Sat Dec 06, 2008 3:48 pmby Oddley
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.. 
Posted:
Sat Dec 06, 2008 4:03 pmby wheels
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.
Phil
Posted:
Sat Dec 06, 2008 4:05 pmby wheels
Oddley wrote:I've posted this because I don't want to get in trouble for semantics again..
(Our two previous posts 'sort of crossed in the post' if you see what I mean)
Posted:
Sat Dec 06, 2008 6:12 pmby wallie
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.
wallie
Posted:
Sat Dec 06, 2008 6:25 pmby Oddley
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.
Posted:
Sun Dec 21, 2008 4:15 pmby saucisson
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.
Posted:
Sun Dec 21, 2008 4:27 pmby wheels
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?
Phil
Posted:
Sun Dec 21, 2008 4:31 pmby saucisson
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
Posted:
Sun Dec 21, 2008 6:17 pmby wheels
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.
Phil
Posted:
Sun Dec 21, 2008 6:35 pmby saucisson
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
Posted:
Sun Dec 21, 2008 6:53 pmby wheels
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!
Oddleys corned beef
Posted:
Wed Mar 11, 2009 9:08 pmby clivmar
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
