Corned Beef using SupraCure

[wheels]

This 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

[johnfb]

You dah man, phil, you dah man!!!

Thanks so much for all your time on this and the ham brine too.

So my top recipes now are:

Wheels blend breakfast sausage recipe
Wheels soft bread rolls
Wheels every day Ham brine cure
Wheels Corned Beef brine cure
Wheels pork pie recipe from his blog as follows:
http://www.localfoodheroes.co.uk/weblog ... =my_weblog

(Bacon is generic blends..sorry Phil... )

I'm like your personal groupie now..

Thanks once again for ALL your help.
I'll be eating like a king from now on...possibly a king with gout..

[wheels]

You've mentioned them rolls again - it ain't gout you need to worry about - the boys'll be paying a visit!

Seriously though, try some of Oddley's recipes. Most of mine are adaptions of his (not the rolls or the pie!).

You thanked people for the help you've had - my mentors were Oddley and Parson Snows (although they didn't know at the time - I was too scared to post!)

That's what forums should be about.

Phil

[johnfb]

:oops:

You've mentioned them rolls again - it ain't gout you need to worry about - the boys'll be paying a visit!

Credit where its due Phil, credit where its due.
You and Dave have been a great help and inspiration to me, and I would like all here to know it.

[johnfb]

So my top recipes now are:

Wheels blend breakfast sausage recipe
Wheels soft bread rolls
Wheels every day Ham brine cure
Wheels Corned Beef brine cure
Wheels pork pie recipe from his blog as follows:
http://www.localfoodheroes.co.uk/weblog ... =my_weblog

(Bacon is generic blends..sorry Phil... )

Addition to the list:

Dave's Pepperami....yummm