HELP! Salt Beef using 4001 All Purpose Curing Salt
Posted: Sun May 01, 2016 8:29 am
Help!
I have a 2.2kG piece of brisket all ready to soak in brine. I am intending to use this recipe http://reluctanthousedad.com/2013/10/15 ... salt-beef/
Which suggests 300g salt per kilo.
I was all set and ready to go and then read the instructions on the front of the bag of 4001 all purpose curing salt purchased from Sausagemaking.org (website suggests that "small" will treat 2KG meat...). The label on the bag says USAGE RATE 1.5% (15G per 1KG meat). My interpretation is that I only need 35g for 2.2KG brisket - this seems very wrong to me????
This is a tiny fraction of the recipe - am I misunderstanding something?
Can anyone put me on the right track
I have a 2.2kG piece of brisket all ready to soak in brine. I am intending to use this recipe http://reluctanthousedad.com/2013/10/15 ... salt-beef/
Which suggests 300g salt per kilo.
I was all set and ready to go and then read the instructions on the front of the bag of 4001 all purpose curing salt purchased from Sausagemaking.org (website suggests that "small" will treat 2KG meat...). The label on the bag says USAGE RATE 1.5% (15G per 1KG meat). My interpretation is that I only need 35g for 2.2KG brisket - this seems very wrong to me????
This is a tiny fraction of the recipe - am I misunderstanding something?
Can anyone put me on the right track