"Steve Wertz" wrote in message
...
(Maybe this didn't get out last time I posted it. Not even Kent
broke out his spreadsheet and criticized my use of nitrites. So
I'm trying again)

That little 4.5lb packer-cut brisket turned out great corned (I
didn't get to smoke it - but I did take pictures whcih will be
posted soon). I used the dry-corning method as opposed to a wet
brine. About a tablespoon of Instacure #1 on each side and the
edges (was that too much?), and I let sit in the fridge for only
22 hours which provided enough penetration and made for a great
corned beef when cooked at 300 for 4.5 hours. Just the right
amount of salt.

Is it better to wet cure or dry cure a brisket or other cut?
Does one provide better results or make penetration quicker?
I suspect the wet cure is easier to get a more even cure.

I've also done bottom sirloin flap and skirt steaks for a quick
corned beef (cooked quick and hot - not low and slow). What
other cuts of beef lend to corning and how long would you cook
it? The quicker the penetration the better, for me.

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?

-sw


I think if you're going to dry cure meat with "brisket" thickness you should
use Insta-Cure #2[or Prague Powder #2], and cure for several weeks. #2 has
sodium nitrite and sodium nitrate. The nitrate breaks down to nitrite,
making possible a long curing period. It's my understanding that dry cure
takes weeks and brining takes days for the same meat.
I would like to try brine curing a brisket, but I can't find a brine
recipe[s] that give consistent insta-cure #1 to water ratios. So I don't
know what to do! Most corned beef recipes from Julia et al, use only salt.

The confusing component about all of this is that while both Prague #1 and
#2 contain 6.25% Sodium Nitrate by weight, the commonly used Morton's
Tenderquick contains .5% Nitrite or 1/12 that of the Insta Cure. I'm sure
Tenderquick is used commonly by home brewers.

If anyone has insight about this I'd sure appreciate hearing it.

Thanks

Kent

Reg, where are you?