Well, I got my beef sorted and in the fridge on Friday. I read a lot of
recipes but mostly stuck to the one you posted. I was late getting started
because I tried to get some sodium nitrite on line but I couldn't find a
company who will send it to the UK. I wasn't overly bothered because I know
you had said it was mainly for the colour but I thought I would give it a
try. If I ever manage to get any I will try it out.

As you know we don't like spicy stuff so into the water I mixed salt,
carrots, onions (as per the recipe) as well as dried mushrooms and Italian
seasoning which we love. I took my life in my hands and bought some paprika
of which I used a fair amount. It was only later I realised I had used the
sweet paprika ... so, it should be interesting ...

It was a 5lbs joint so cut it in half as was advised and it has been
sitting in the fridge since then. I occasionally lift the lid and give it a
poke

I have to say it does smell good I will take it out on Wednesday and cook
it.

Does every one here boil it on the hob or will it do well in the slow
cooker? Am I right in thinking you cook yours with potatoes and cabbage?

Incidentally I did find out about Prontocure (the stuff I was asking about
long ago) and it is used as a dry rub. Does anyone here use dry rub on
their meats?

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