Salt beef
As I have just managed to get hold of juniper berries, I thought I would have my first go at making salt beef.
I rubbed my Maldon salt in to the 2.5 kilos of beef and put it in the fridge and went back to check the remaining ingredients as suggested by Oddley (posted 26th April 2005), when I remembered that Paul had also given me a link to a recipe he'd used (posted 9th December 2005) and decided to compare the ingredients. It was only then that I realised the former is a 'dry' method and the latter a 'wet' brine method.
I shall be grateful if anyone can tell me what is the difference between the two methods?