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?


--
whether

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!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com:

> When the book arrives, all will be revealed!
>
>
Sounds promising. Should get it today. I'm glad you're saying this book is
good. This is one area where the Internet often creates problems: It's an
overload of information out there, but you do not really know how credible
a piece of information is. For instance, I could just put some bs out there
about how to corn beef, and someone would find it and use it. I have
sometimes found recipes on-line which are totally off. They are either just
bad recipes, or something is missing or left out. Come to think of it,
that's also where this group is so great: It has a bunch of credible people
who knows what they are talking about, so it's a credible source of
information.

Thank you Nick (and everyone)!

--
//ceed

ceed wrote:
> Nick Cramer > wrote in news:20070515001100.300$k3
> @newsreader.com:
>
>
>>When the book arrives, all will be revealed!
>>
>>
>
> Sounds promising. Should get it today. I'm glad you're saying this book is
> good. This is one area where the Internet often creates problems: It's an
> overload of information out there, but you do not really know how credible
> a piece of information is. For instance, I could just put some bs out there
> about how to corn beef, and someone would find it and use it. I have
> sometimes found recipes on-line which are totally off. They are either just
> bad recipes, or something is missing or left out. Come to think of it,
> that's also where this group is so great: It has a bunch of credible people
> who knows what they are talking about, so it's a credible source of
> information.
>
> Thank you Nick (and everyone)!


I can second Nick's recommendation for this book. It has been my Bible
for 20 years. Kutas was a genius for documenting the sausage making
industry.

On Tue, 15 May 2007 08:54:19 -0500, shawn
> wrote:

>ceed wrote:
>> Nick Cramer > wrote in news:20070515001100.300$k3
>> @newsreader.com:
>>
>>
>>>When the book arrives, all will be revealed!
>>>
>>>
>>
>> Sounds promising. Should get it today. I'm glad you're saying this book is
>> good. This is one area where the Internet often creates problems: It's an
>> overload of information out there, but you do not really know how credible
>> a piece of information is. For instance, I could just put some bs out there
>> about how to corn beef, and someone would find it and use it. I have
>> sometimes found recipes on-line which are totally off. They are either just
>> bad recipes, or something is missing or left out. Come to think of it,
>> that's also where this group is so great: It has a bunch of credible people
>> who knows what they are talking about, so it's a credible source of
>> information.
>>
>> Thank you Nick (and everyone)!
>
>
>I can second Nick's recommendation for this book. It has been my Bible
>for 20 years. Kutas was a genius for documenting the sausage making
>industry.

It's the only book on the topic written by a butcher/sausage maker.
Just cut his salt content by 50%.

Harry

Harry Demidavicius wrote:
> On Tue, 15 May 2007 08:54:19 -0500, shawn
> > wrote:
>
>
>>ceed wrote:
>>
>>>Nick Cramer > wrote in news:20070515001100.300$k3
:
>>>
>>>
>>>
>>>>When the book arrives, all will be revealed!
>>>>
>>>>
>>>
>>>Sounds promising. Should get it today. I'm glad you're saying this book is
>>>good. This is one area where the Internet often creates problems: It's an
>>>overload of information out there, but you do not really know how credible
>>>a piece of information is. For instance, I could just put some bs out there
>>>about how to corn beef, and someone would find it and use it. I have
>>>sometimes found recipes on-line which are totally off. They are either just
>>>bad recipes, or something is missing or left out. Come to think of it,
>>>that's also where this group is so great: It has a bunch of credible people
>>>who knows what they are talking about, so it's a credible source of
>>>information.
>>>
>>>Thank you Nick (and everyone)!
>>
>>
>>I can second Nick's recommendation for this book. It has been my Bible
>>for 20 years. Kutas was a genius for documenting the sausage making
>>industry.
>
>
> It's the only book on the topic written by a butcher/sausage maker.
> Just cut his salt content by 50%.
>
> Harry

The New England Journal of Medicine in somewheres about 1995 announced
that according to their studies, salt had almost no affect in BP readings.