www.sausagemaking.org

I am going to cure a 1100gram piece of brisket for corned beef using Oddley's english brine recipe.
My calculation for the amount of brine gives me this:

Water 465g
Salt 55g
Sugar 25g
Salt Petre 1.1g

Being a bit rusty on the maths I would like to know if this is o/k
Also should I inject 10%?
How long to leave in the brine?

If Oddley is out there what do you think?
If not any help appreciated.

Thanks
wallie

Wallie

That'll give you 198 PPM Nitrate, 1.17% Salt and 0.45% sugar at 10% pump.

HTH

Phil

Phil
So is that o/k, how long do you think I should leave it in aprox.

Thanks
wallie

I went 13 days but had a full brisket (and I like to play with curing projects on the weekends).

Wallie

The pump bit won't hurt you and Yes, I'd eat it. It's just what to do with it whilst the saltpetre reacts with the meat etc. It really needs 10 days or so. So, do you chuck it more brine? Or just wrap it up? Vac-pac? Therein lies the problem. That's why I made no comment before!

Have you thought of doing Oddley's Combination cure like you did before instead:

http://forum.sausagemaking.org/viewtopic.php?t=4517

Phil

Thanks Phi

Its just that I had thought of trying a brine cure and had run out of cure 1.

I was waiting to put an order in for it but there is a couple of other items I need from the shop that are out of stock just now.

Regards
wallie

Wallie

I've cured larger pieces of ham using just injection. I injected by weighing the meat and injecting till it weighed 10% more and then wrapped it tightly in plastic. The run-off gave enough liquid to rub it around the meat every day. However, I was using nitrite rather than nitrate.

Phil