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Irish spiced beef
Posted:
Mon Nov 21, 2016 10:03 amby j-two
Lads i have discovered an old recipe for dry cured spiced beef, it calls for 12gm of saltpetre, 70gm of brown sugar and 20gm of salt per kg,
Does the level of saltpetre seem excessive bearing in mind the recipe is 60+ years old
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 3:08 pmby wheels
Yes, it does, and yet when you talk to butcher's that were around at that time, they weren't using anywhere near those levels of cure.
Phil
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 3:40 pmby j-two
Any ideas what it should be reduced to
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 4:14 pmby wheels
In a dry cure - 0.15gm/kg. And that's why we have Cure #1 and #2.
They're far easier to measure, and not only that, it's far easier to ensure good coverage.
If its not for long storage, I'd go with Cure #1 at 0.25% of meat.
HTH
hil
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 4:58 pmby j-two
Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 6:00 pmby fusion555
j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help
Seems to me that would be .5gm for 2kg, but im new here and could be way wrong, i would wait for the powers that be to chime in
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 7:07 pmby wheels
j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help
For Cure #1, dry curing 2 kg of meat, 5gm will be just hunky-dory!
Phil
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 7:18 pmby fusion555
wheels wrote:j-two wrote:Perfect thanks for the reply so saying i have 2kg of beef then 5 gm of cure1 should be enough, the recipe i have is handwritten and poorly done. So the measurements are what i csn make out from the writing, again thanks for your help
For Cure #1, dry curing 2 kg of meat, 5gm will be just hunky-dory!
Phil
Yep, i was way wrong, oh dear
getting my 100's mixed with my 1000's
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 8:44 pmby wheels
Easily done!
Re: Irish spiced beef
Posted:
Mon Nov 21, 2016 9:13 pmby j-two
Thsnks everyone for the input
Re: Irish spiced beef
Posted:
Fri Nov 25, 2016 8:24 pmby crustyo44
No fancy calculations, 2000X 0.25%= 5 ( gram)