Recipe Database - CURED MEATS
Posted: Sun May 22, 2005 7:01 pmSalt Beef
Originally posted by: ODDLEY
Ingredients:
Salt
Water
4lbs Beef (cheap joint such as brisket)
Method:
1: In a pot boil enough water to cover the joint or joints of beef. Now add 1/2lb of ordinary salt for every pint of water simmer until dissolved. put aside until cold.
2: Submerse the joints of beef in the pot of brine put the lid on and keep in a tempreture of below 5 degrees centigrade (bottom of fridge thats where I keep mine) For between 10 - 14 days turning regularly (2 Days per Pound).
3: Cook by simmering for about an hour in water or your favorite stock. cut into about 1/2 inch thick slices and make hot sandwhiches or serve with your favorite vegetables
Originally posted by: ODDLEY
Ingredients:
Salt
Water
4lbs Beef (cheap joint such as brisket)
Method:
1: In a pot boil enough water to cover the joint or joints of beef. Now add 1/2lb of ordinary salt for every pint of water simmer until dissolved. put aside until cold.
2: Submerse the joints of beef in the pot of brine put the lid on and keep in a tempreture of below 5 degrees centigrade (bottom of fridge thats where I keep mine) For between 10 - 14 days turning regularly (2 Days per Pound).
3: Cook by simmering for about an hour in water or your favorite stock. cut into about 1/2 inch thick slices and make hot sandwhiches or serve with your favorite vegetables