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Hello, forum,
I am new to the forum and this is my first post. I want to start curing my own meat and have a piece of beef brisket rolled 850grams. I want to make salt-beef. How much Supersaltz and liquid should use and for how long should I leave it to cure? Thanks

Captain Sensilble
UK.

Do you know the make up of the Supersaltz? I'm not familiar with this product.

This might be of interest: viewtopic.php?t=6072

And this: http://www.continentalmeattechnology.co ... y_cure.pdf

There's an old thread here that talks about supersaltz

http://forum.sausagemaking.org/viewtopic.php?t=6072