All Purpose Curing Salt query

Recipes and techniques using brine.

All Purpose Curing Salt query

Postby BeerNinja » Fri Sep 11, 2009 2:15 pm

Hi all.

First question, can't seem to find an answer via the search function so here goes...

Can the All Purpose Curing Salt (from this site) be made into a brine to cure beef into salt beef?

I ask as since ordering it for this use, I've read that it's a Cure #2 substitute which, I believe, is for dry curing.

Thanks in advance.
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Postby saucisson » Fri Sep 11, 2009 4:03 pm

Hi BeerNinja

Yes it's really meant for dried cured meats. You might be able to adapt it for brining but you'd have to know exactly what was in it and I can't remember if we do for this, maybe someone else can jog my memory.

Dave
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Postby BeerNinja » Fri Sep 11, 2009 4:10 pm

Thanks Dave.

I've been using this site for information for a while, it's a real gold mine.

My adventures into dry cured bacon (using the ready mixed cure from this site) are going very well. No way am i ever buying bacon again!!

I have a large lump of brisket in the fridge (5lb!) and as i was checking the method today i noticed the fact about the curing salt.

Had i best bung the beef in the freezer and order some cure#1?

Ta,
Tim.
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Postby saucisson » Fri Sep 11, 2009 9:24 pm

No, you can probably use the all purpose salt, I just need someone to join in and remind us how :)

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Postby wheels » Fri Sep 11, 2009 11:47 pm

Hi Tim

Welcome to the forum.

The 'All PurposeCuring Salt' presents a little bit of a problem for us as we don't know exactly what the 'make up' of it is. We take it at face value that you just replace the 'cure' and salt with it.

I am sure that it would be fine to use it in a corned beef recipe, please post the recipe that you plan to use for your corned beef and I will (try to) advise/amend it to be safe for the 'All Purpose Curing Salt'.

Phil
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Postby BeerNinja » Sat Sep 12, 2009 7:38 am

Thanks Phil,

I was going to follow this http://lpoli.50webs.com/index_files/Corned_Beef.pdf

Hence me having a 5lb brisket. I intended to make up the brine then either make 2 or 3 joints (with half or thirds of the brine as required).

I was going to use 140g of the all purpose cure and 60g of sugar (plus the flavourings as described in the recipe).

It was when I saw that it called for cure#1 that i remembered that my cure was a #2 replacement.

I should also mention that my marinade injector has turned up so I'm going to inject the beef. The recipe says 15% but most posts on here mention only 10%. Any advice would be very welcome.

Tim
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Postby wheels » Sat Sep 12, 2009 1:16 pm

OK, assuming that the previous assumptions made about this cure are correct you will require 250gm of the All Purpose Curing Salt to acheive a similar level of active cure in the brine at 15% pump.

This will result in a salt level of around 1.3% as against 0.8% in the original. As the cure contains Nitrate I would allow it to cure for at least 10 days.

If you can use cure #1 it would, of course, be better, if not you should be OK IMO.

Phil
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Postby saucisson » Sat Sep 12, 2009 6:01 pm

I'll ask Franco if he can disclose a few details of the exact ingredients.

Dave
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Postby BeerNinja » Mon Sep 14, 2009 7:27 pm

I put the beef in the brine yesterday. The injection didn't go too well, most of the brine simply leaked out again. :(
Is it a matter of keeping at it until the meat takes the liquid?

I'll leave it in for 14 days and see how it turns out.

I'll post back the results if anyone is interested.
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Postby saucisson » Mon Sep 14, 2009 7:43 pm

It always leaks, keep injecting until you get bored, then pack the excess in with the joint of meat.

It works :)

Dave
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Postby wheels » Mon Sep 14, 2009 8:00 pm

I generally re-inject what come out as best I can.

Phil

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Postby BeerNinja » Tue Sep 29, 2009 4:04 pm

Had the 1st of the corned beef last night. I'm still breathing so fingers crossed I got it right!

They beef had a pleasing saltiness, prehaps a bit too much for me. The colour was nice and the flavour nice too.

Still a bit left for hash tomorrow.

Other two peices are in the freezer for later use.

I actually left the beef in for 15 days in the end. Maybe a little too long?

May try silverside next time for a comparison.
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Postby wheels » Tue Sep 29, 2009 5:00 pm

The salt level wasn't ideal because of the adaption of the recipe for the All Purpose Cure. It's odd but IMO salt seems to be more noticeable in beef than in ham at the same level.

You could always soak the next piece in water for a few hours before cooking it.

Phil
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