Corned Beef using SupraCure
Posted: Tue Jan 27, 2009 9:25 pmThis is a cure for corned beef using Supracure (mainly for Johnfb's benefit).
It should be noted that this is very much a compromise and ideally, cure #1 and possibly saltpetre should be used instead.
The Supplier has confirmed that the cure contains both 1 - 1.5% of Nitrite and Nitrate. These cures have been calculated to be neither too little at the lower amount, nor too much at the higher - very much a compromise.
Wheel's Cure (fairly low salt)
Water 1500 gm
Sugar 180 gm
SupraCure 255 gm
Spices
Juniper Berries 10
Cloves 2
Black Peppercorns 6
Parsley Stalks 2
Thyme Sprigs 2
Bay Leaves 1
Coriander Seeds 6
Use Light Brown or Demerara sugar. Crush spices roughly and boil in water with sugar and salt. Cool and add cure. Pump 10% and immerse for 10 - 14 days. Wash and soak 1 hour then pot roast with normal veg at 140 - 150C. Can use Silverside or Brisket trimmed of all fat.
(This has slightly more salt than the original and the cure time has been lengthened to allow for the nitrate. The original didn't contain nitrate.)
Conversion of a cure on my records that I believe is one of Oddley's - probably better as it remains nearer to the original ingredients as the original had nitrate in it.
Ingredients
Water 3000 gm
Salt 300 gm
Sugar 430 gm
Supracure 560 gm
Spices
Black pepper 1 teasp
Juniper berries 1 teasp
Cloves 6
Parsley stalks 1 bunch
At 10% pump
Method
Bring to the boil the water in a large saucepan add all the ingredients except the Supracure. Stir well over a low heat until the sugar and salt have dissolved allow to boil for 1-2 minutes, remove from the heat, cool completely. Then add Supracure, stir until completely dissolved.
Leave the beef in the brine in the bottom of the fridge for 10 days per kilogram (weigh down if necessary). Stirring every day.
Before cooking soak beef in fresh cold water for 24 hours changing the water at least once.
FOR COOKING
bouquet garni
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 leek, chopped
1 garlic bulb, cut in half across middle
I hope these work out OK John. Personally I'd go with the second one.
Phil
It should be noted that this is very much a compromise and ideally, cure #1 and possibly saltpetre should be used instead.
The Supplier has confirmed that the cure contains both 1 - 1.5% of Nitrite and Nitrate. These cures have been calculated to be neither too little at the lower amount, nor too much at the higher - very much a compromise.
Wheel's Cure (fairly low salt)
Water 1500 gm
Sugar 180 gm
SupraCure 255 gm
Spices
Juniper Berries 10
Cloves 2
Black Peppercorns 6
Parsley Stalks 2
Thyme Sprigs 2
Bay Leaves 1
Coriander Seeds 6
Use Light Brown or Demerara sugar. Crush spices roughly and boil in water with sugar and salt. Cool and add cure. Pump 10% and immerse for 10 - 14 days. Wash and soak 1 hour then pot roast with normal veg at 140 - 150C. Can use Silverside or Brisket trimmed of all fat.
(This has slightly more salt than the original and the cure time has been lengthened to allow for the nitrate. The original didn't contain nitrate.)
Conversion of a cure on my records that I believe is one of Oddley's - probably better as it remains nearer to the original ingredients as the original had nitrate in it.
Ingredients
Water 3000 gm
Salt 300 gm
Sugar 430 gm
Supracure 560 gm
Spices
Black pepper 1 teasp
Juniper berries 1 teasp
Cloves 6
Parsley stalks 1 bunch
At 10% pump
Method
Bring to the boil the water in a large saucepan add all the ingredients except the Supracure. Stir well over a low heat until the sugar and salt have dissolved allow to boil for 1-2 minutes, remove from the heat, cool completely. Then add Supracure, stir until completely dissolved.
Leave the beef in the brine in the bottom of the fridge for 10 days per kilogram (weigh down if necessary). Stirring every day.
Before cooking soak beef in fresh cold water for 24 hours changing the water at least once.
FOR COOKING
bouquet garni
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 leek, chopped
1 garlic bulb, cut in half across middle
I hope these work out OK John. Personally I'd go with the second one.
Phil
)
