Pumping Cure into Meat - Help

Recipes and techniques using brine.

Pumping Cure into Meat - Help

Postby wheels » Fri May 25, 2007 8:59 pm

I usually do an equilibrium cure with cure #1 and saltpetre. I now have a large syringe and canula and intend to cure a 2kg piece of silverside (corned beef).
Can anyone advise:-

1. Should I amend the cure removing the saltpetre (on the basis that the saltpetre won't have enough time to be effective)?
2. How long should I leave the meat curing in the pickle following pumping at 10%?

My current cure uses 100PPM Cure #1 and 200PPM saltpetre. If I just use Cure #1 I was thinking of increasing the PPM of Cure #1 to 150 - 200 PPM.

Phil
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