www.sausagemaking.org

I am going to cure some corned beef using Odlley's cure (I think)
This is my calculation per kilo

10% Pump
75g water
15g salt
7.5g sugar
1.3g cure #1
0.15g salt petre

Dry Cure to rub in (the same as above minus water.

Would one of you mathematicians check this for me and let me know if it is correct?
Also what sort of salt percentage would that be in the final product?
I am hopeless at this.

Thanks
wallie

I make that a total of:

153.69 PPM Nitrite
301.59 PPM Nitrate
3.26% Salt
1.51% Sugar

(Roughly anyway!)

Phil

Phil

Is the salt, nitrate and nitrite levels o/k,

Thanks
wallie

Wallie

This recipe is one of Oddley's, as are many other superb recipes on this site. He's one of the few people whose recipes I would trust without checking.

It should be noted though that this corned beef has about 3% salt - a lot of people like their corned beef, bacon, ham etc at this level. Personally, I'm a lower salt man, but that is purely my taste, and no reflection on this cure.

If I recall you made Oddley's traditional bacon and liked that, so you should be fine with this (the salt level is similar, but in the corned beef will be 'offset' more by the cure having more sugar in it).

Make it and enjoy!