going give it ago, now this isnt a set recipe, im just having a play around, i want to use the all purpose curing salts from this site and add mixed spices during the dry curing, its either going to be topside, brisket or silverside which ever the wife turns up with tonight, so has anyone got any tips for me?? curing times per kg and cooking times, i would imagine it not going to be larger than around a kg.
will use a basic mixed spice from the supermarkets any other ingredients that might enhance the beef , perhaps some garlic??
Cheers Gaz