"Edwin Pawlowski" > wrote in
t:

> Here are a couple I've used
>
>
> How do I make my own corned beef?
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> For best results, use trimmed briskets.
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> Start with a curing brine. This recipe makes enough for 25 lbs of
> meat.
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> 5 quarts ice water (about 38-40F)
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> 8 oz. salt
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> 3 oz. Prague Powder #1
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> 3 oz. powdered dextrose
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> Spray pump the briskets to about 12-15% of their original weight.
> After pumping, the briskets are packed in a vat, and sprinkled with
> whole pickling spice. If more than one brisket is done at a time,
> pack them flesh to flesh with the fat sides out. Add enough brine to
> cover and allow to cure for 3-4 days at 38-40F. The meat is then
> ready to use (but still requires cooking).
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>
>
Thanks! I am having a hard time finding Prague Powder #1 and saltpeter
(I haven't even tried getting dextrose). Finally in a local Asian super
market I found something they call "Nitre" (a white powder somewhat
similar to sugar). They told me it's the same thing. I looked it up
on-line, but couldn't find anything that confirmed that it actually is
the same thing. Does anyone here know?

I think I will have to get these ingerdients on-line which doesn't seem
to be too hard.



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//ceed