ceed > wrote:
> Nick Cramer > wrote in
> :
>
> > I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> > pints of water for each 10 lbs of meat, adjusting whatever other
> > spices you want in the brine accordingly. Simpler is better. If the
> > meat is more than 3" thick at the thickest part, I'd leave it in the
> > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> > the brine covers the meat and turn it every two or three days. It's
> > easy, just takes a while. ;-)
> >
> >
> Sorry for yet another question in this thread. I've been reading all I
> can find on corning beef. Seems like some use a brine to cover the meat
> while others simply rub the meat and put under pressure for curing. This
> independently of wheter salpeter (or any kind of cure) is used.
> What would the difference be for the resulting corned beef?

When the book arrives, all will be revealed!

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