I want to make cornd beef but i only have 5# of beef and this is for 25#
of meat , i can't get it in my head how to break these measurments down
to do 5#.. i have always made the 25#
can someone help me with this?
25 # beef
2#salt
1# sugar
1&1 half tsp baking soda
1 oz salt peter

{BEV} wrote:

I want to make cornd beef but i only have 5# of beef and this is for 25#
of meat , i can't get it in my head how to break these measurments down
to do 5#.. i have always made the 25#
can someone help me with this?
25 # beef
2#salt
1# sugar
1&1 half tsp baking soda
1 oz salt peter



Here's what I use for a 5 lb cut. Soak for a week in
the fridge in:

5 q water
10 T salt
1/4 C prague #1
1/2 C minced garlic
1/2 C sugar
1/4 C pickling spice
One dried new mexico chile

Note that you should use prague powder, not saltpeter.

http://www.sausagesource.com/catalog/ssm-acj.html
http://www.americanspice.com/catalog/search.html?SEARCH=21&WORDS=prague%2Bpowder&_ssess _=SEARCH_ENGINE

--
Reg

Thank you so much.I do appreciate your help

Here is the recipe I use, except I add more garlic powder:

http://www.mortonsalt.com/recipes/Re...il.aspx?RID=43

Tender Quick is available in my local grocery store.

JK

{BEV} wrote:
Thank you so much.I do appreciate your help

On Thu, 14 Feb 2008 10:20:50 -0800, Reg wrote:

{BEV} wrote:

I want to make cornd beef but i only have 5# of beef and this is for 25#
of meat , i can't get it in my head how to break these measurments down
to do 5#.. i have always made the 25#
can someone help me with this?
25 # beef
2#salt
1# sugar
1&1 half tsp baking soda
1 oz salt peter



Here's what I use for a 5 lb cut. Soak for a week in
the fridge in:

5 q water
10 T salt
1/4 C prague #1
1/2 C minced garlic
1/2 C sugar
1/4 C pickling spice
One dried new mexico chile

Note that you should use prague powder, not saltpeter.

http://www.sausagesource.com/catalog/ssm-acj.html
http://www.americanspice.com/catalog/search.html?SEARCH=21&WORDS=prague%2Bpowder&_ssess _=SEARCH_ENGINE

Reg,

I believe your amount of Prague Powder #1 is way too high,
particularly when the recipe also contains salt.
According to Sec. 2.3.1. of NCHFP's info on Curing and Smoking Meats
for Home Food Preservation ( at http://tinyurl.com/yqkyhq ) the amount
of Prague Powder #1 per 5 lb. of meat should only be 1 level teaspoon.
1/4 cup is 12 level teaspoons.
If using a product like Morton® Tender Quick® mix, Morton recommends 5
tablespoons for a 4 - 6 lb brisket but this amount includes all the
necessary salt.
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=43

Ross

wrote:
On Thu, 14 Feb 2008 10:20:50 -0800, Reg wrote:


{BEV} wrote:


I want to make cornd beef but i only have 5# of beef and this is for 25#
of meat , i can't get it in my head how to break these measurments down
to do 5#.. i have always made the 25#
can someone help me with this?
25 # beef
2#salt
1# sugar
1&1 half tsp baking soda
1 oz salt peter



Here's what I use for a 5 lb cut. Soak for a week in
the fridge in:

5 q water
10 T salt
1/4 C prague #1
1/2 C minced garlic
1/2 C sugar
1/4 C pickling spice
One dried new mexico chile

Note that you should use prague powder, not saltpeter.

http://www.sausagesource.com/catalog/ssm-acj.html
http://www.americanspice.com/catalog/search.html?SEARCH=21&WORDS=prague%2Bpowder&_ssess _=SEARCH_ENGINE


Reg,

I believe your amount of Prague Powder #1 is way too high,
particularly when the recipe also contains salt.
According to Sec. 2.3.1. of NCHFP's info on Curing and Smoking Meats
for Home Food Preservation ( at http://tinyurl.com/yqkyhq ) the amount
of Prague Powder #1 per 5 lb. of meat should only be 1 level teaspoon.
1/4 cup is 12 level teaspoons.
If using a product like Morton® Tender Quick® mix, Morton recommends 5
tablespoons for a 4 - 6 lb brisket but this amount includes all the
necessary salt.
http://www.mortonsalt.com/recipes/Re...il.aspx?RID=43

That's incorrect. You're mixing apples and oranges.

That number you're citing is for *direct addition* recipes, where
the compound is added directly into a ground meat mixture. This is
not such a recipe. It's a brine... where much of the nitrite ends up
discarded.

The amount specified in my recipe will result in approximately 150 PPM
nitrite content, which is well under the FDA recommended maximum of 200 PPM.

On Thu, 14 Feb 2008 09:51:44 -0800, ({BEV}) wrote:

I want to make cornd beef but i only have 5# of beef and this is for 25#
of meat , i can't get it in my head how to break these measurments down
to do 5#.. i have always made the 25#
can someone help me with this?
25 # beef
2#salt
1# sugar
1&1 half tsp baking soda
1 oz salt peter


From Ruhlman & Polcyn's Charcuterie - The Craft of Salting,Smoking,
and Curing


Brine:

1 gallon of water
2 cups (450 grams) kosher salt
1/2 cup (100 grams) sugar
1 ounce (25 grams) / 5 teaspoons pink salt*
3 garlic cloves, minced
2 tablespoons (20 grams) Pickling Spice (strore bought or your mix)

1 5 lb., well-marbled, beef brisket
2 tablespoons Pickling Spice

* pink salt - AKA DQ Curing Salt or Insta Cure #1 (93.75% salt, 6.25%
nitrite)

Combine all the brine ingredients in a pot large enough to hold the
brisket comfortably. Bring to a simmer, stiring until the sugar and
salt are dissolved. Remove from heat and allow to cool to room
temperature, then refrigerate until completely chilled.

Place the brisket in the brine and weight it down with a plate to keep
it completely subnerged. Refrigerate for 5 days.

Remove the brisket from the brine and rinse it thoroughly under cool
running water.

Place the brisket in a pot just large enough to hold it and add enough
water to cover the meat. Add the remaining Pickling Spice and bring
to a boil, then reduce heat, cover, and simmer gently for 3 hours, or
until the brisket is fork-tender. (There should always be enough
water to cover the brisket - add water as needed)

Remove the brisket from the water. Slice the beef and serve warm, or
cool, wrap and refrigerate for up to a week.

- Mark