I can’t wait to try it. Simmer gently for 2-4 hours depending on size. I’ve found some Brisket so tomorrow I am going to try again. Serve over your favorite biscuits, or toast will do in a pinch. Can I just wash it with vinegar or brine? You could soak it in water for 24 hours, changing the water evfery few hours. Don’t be restricted by just eating the salt beef in bagels, although you will find it hard to have any other way once you’ve tried a homemade salt beef bagel. Before you decide to make homemade salt beef there’s a few things you will need. Blue Crystal Sky covers a wide variety of subjects, and that’s why the tagline is ‘Everything Under the Sun‘. I find soaking the beef for a couple of hours is also helpful in removing the excess salt. In early 2017 she launched Blue Crystal Sky ~ Everything Under the Sun. It has about 100mg of sodium per slice! Next day, I rubbed it with olive oil then placed it in a waxed-paper sandwich bag to store in my fridge until I can get it sliced. It wasn’t my only mistake. Sorry I can’t be more helpful! Ready to conquer Homemade Salt Beef? If you don’t have a smoker, you can smoke on top of the stove (with the right equipment). Also suspect it is exactly the same thing. 11-20-2010, 23:30. Fat in the meat may go rancid when kept, so be sure to remove all skin and fat before slicing the meat into strips not more than one-fourth of an inch in thickness. Herbs & spices (amounts are a guess; if meat doesn’t turn red, didn’t use enough carrots/celery). I had to start including savoury recipes early on and even so all my baking has landed me into a hot mess… All my own doing, mind you, Oh my, I want to reach in my screen and sneak a slice to munch on… delicious #MBPW. Meanwhile, stir up … Drain, squeezing out as much water as possible. Just Google "Carson's air-dried beef" and you should come up with the right place. Some advise adding a raw potato to soak up excess salt, but do potatoes remove salt from food? If you disable this cookie, we will not be able to save your preferences. The first time we made salt beef we were eating bagels of it morning, noon and night without any hint of boredom. It weighs 8 oz so has lost 35% of its weight (a bit more than the recommended 30%). Salt-cured meat or salted meat is meat or fish preserved or cured with salt. The sandwich looks amazing and the beef is cooked to perfection! I did a 2-step process: You can spray on a desirable mold whenyou first hang it to dry, to prevent bad molds from taking over (purchase at butcher-packer.com (6) per Michael Ruhlman (6). You can warm the sliced salt beef in the microwave before making the sandwiches. The trouble is Brisket, I cant find anywhere that sells it.I live in Thailand if that explains that. There is really no way to remove salt from cooked meat. 4 days is good for a thin cut; 7 – 8 days for a thick roast. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL. Refrigerate 2 – 4 days, turning meat  over every 2 days (thicker chunks of meat need longer time). Brine cure: My corned beef brine recipe (for method, using a smaller cut of meat) and Bresaola: Dried Italian Beef (1) (for flavorings); 2. You might want to go to a website that sells Carsons air-dried beef. Terry. Although I wanted something a bit more substantial the other day and did have great success serving it over rice with a sour cream and hot English mustard dressing, with plenty of sauerkraut, of course, on the side. I choose rosemary and juniper berries as the major flavors for both the brine- and dry-cure, as these are excellent for any gamey meat and I love the combination. I had to learn how to remove salt from gravy or thin out the salt with extra ingredients. by Cat, May 2012 (photo, right, from Wikimedia Commons) There are two types of cures: wet and dry. Hi Paul – I guess online conversions are not 100 accurate. I’ve used celery seeds, plus pureed carrot and celery that naturally contain sodium nitrate, instead of saltpeter, and raisins that are antimicrobial, in the brine. 600 gr is more than 1lb so the conversion isn’t accurate. Please read my disclosures. However, I frequently use this. By this point I was a fully fledged meat eater with a vengeance and for years I kept meaning to go back and try this amazing salt beef bagel that he had always raved about. Soak dried beef pieces in very hot water for 10-15 minutes to remove excess salt. Remove the meat from the aromatic stock and eat hot in a bagel with English mustard and sauerkraut. Hi Lucy, I’m making your salt beef as I type. Salt - The combination of salt and vinegar improves the overall lifespan of the dried beef. Although I will say this. I totally want to make my own salt beef sandwich – yum! Refill the pot with cold water, and cook the beef as directed in your recipe. Fatty cuts work best (the leaner the cut, the drier the end product). Slice thinly (only slice as much as you need) and serve piled high on rye bread with mustard and pickles. After I drain it the first time, I check to see how salty it tastes by sampling a small piece. Prague Powder No.1 can be purchased on Amazon, but it is not essential to this recipe. Biggest Hardback Cookie Cookbook That I’ve Found, How to Tell Who Sent Magazines You Didn’t Order, It Feels Like an Invisible Cat is Walking on My Bed, Add more low-sodium beef gravy to reduce the salt per serving, Dehydrated potato flakes – if the gravy isn’t thick already. See also a discussion thread about curing meat on the CastBoolits (14) website. It is also essential to the development of flavor in curing sausages, by preventing rancidity. For other types of meat, you can counter the salty flavor with an acidic sauce. Drying involves rubbing the cured meat with spices like pepper, if desired, then tying string around the cured meat so it can be hung to dry. NOTE: If you find a mold that is not chalky-white with green or blue-green bloom, you should regard it with suspicion. Is there any particular reason you chose to use their Prague Powder 1 instead for your recipe? Flavor is amazing; the bit was just barely salty enough, so deeper into the cut would be even less so. You can use a dry cure, wet cure (brine) or a combination cure, and there are many variations on each of these. Wish me luck. Prague Powder No 1 is a curing salt which contains contains 6.25% sodium nitrite 93.75% salt. Lower heat. Kimberly Dalessandro, bluecrystalsky.com, is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and any other website that may be affiliated with Amazon Service LLC Associates Program. See also  All About Brining (7) on The Virtual Weber Bullet and Nitrates: Facts about Sodium Nitrate and Nitrite (9) on the Culinary Arts website. *NOTE on saltpeter: If using a curing salt like Tender-Quick, ‘pink salt’ Prague #2, etc. 4 days is good for a thin cut; 7 – 8 days for a thick roast. Consider stirring in: Still need help because your beef stew is too salty? 6/14: I’ve checked my meat every 2 – 3 days and weighed it twice since 6/2 and it hadn’t lost much weight, only about 1 oz, but smelled OK. Today it smelled of mold – there is white & green mold all over the surface. Looking good as ever Lucy, have a great 2015 and I agree with your healthier plan, it's not dissimilar to what I have in mind . Alternatively cook in an Instant Pot with 4 cups of water for 70 minutes and allow for natural release. Add all the ingredients for the pickling brine and cover with water. Hot pepper - If you want to spice things up. My hot plates are very unreliable and I cant get them low enough for a light simmer. I recently made homemade pastrami, which follows a similar process except it is smoked instead of boiled at the end. Cut or tear dried beef into small pieces. That means if you click on an ad or a product link, I may earn a commission at no extra cost to you. It will still be full of sodium as in nitrite or -trate. I scaled everything down so that it would fit in the fridge. It is also called Instacure #1 or Pink Curing Salt #1. The glorious pink (rather than the lifeless grey of yore) makes the beef look as impactful as it tastes so I do think it’s worth getting hold of some prague powder if you can. Would a slow cooker work Bering in mind its a small joint. Q: I am lucky enough to work at a company that stocks a full kitchen for folks that have to work late to meet deadlines. Do not forget this step! View on Amazon – Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer. Curing salt prevents bacteria from forming and maintains the meat’s red colour. I forgot to do the egg test…Into fridge to brine at 5 PM. Store in the fridge for a week, turning the brisket every day to distribute the salt. ** NOTE:  You can add these to the brine, or rub them on the meat after brining and rinsing, when you prepare the meat for drying. Drain, squeezing out as much water as possible. 5/28/12: Used 3/4 lb chuck roast, 1 3/4 cup water (to cover in a pyrex bread pan), 6 Tbsp kosher salt, 5 Tbsp rapadura, 1 1/2 Tbsp ea raisins & beet kvass (didn’t have whey, 1/2 tsp crushed rosemary, 2 tsp ea juniper berries and black peppercorns, 1/2 tsp mixed peppercorns, 1/2 tsp celery salt (salt & seeds), 3 Tbsp chop onion, 1/2 each whole carrot and celery stalk, and 1 small garlic clove. Once you make this homemade salt beef recipe once you will be looking for excuses to make it again! Add all the spices and then let it cool. I added a slow cooker seasoning packet that contained way too much sodium, so much in fact that it actually burned my mouth! Anything that would soak up salt would also draw out liquid and other water-soluble spices. Scrape into brine along with whey & remaining herbs & spices, and give it a stir. by Cat, May 2012 (photo, right, from Wikimedia Commons). Really, really easy. Hello. Kimberly Dalessandro (a.k.a. Location: I live in the Heartland of the United States - Western Kentucky. Then, done. Once meat is tender remove from pot and transfer to a warm dish. The recommendations for the powder suggest 2.5gms per kg meat so surely you should have only used 5gms? (though you would need a larger container for this purpose), After looking at Salt Beef recipes I decided to use yours. Oops, forgot to weigh it on 5/31. Making salt beef at home sounds intimidating but could not be easier and the results are pretty spectacular. But I was too hungry and ate it anyway. Brine cure: My corned beef brine recipe (for method, using a smaller cut of meat) and Bresaola: Dried Italian Beef (1) (for flavorings); Dry cure: an excellent photo-essay on the topic: Smoking Meat Forums: Making Dried Beef (not Jerky) from Venison, 2 – 3 pounds of meat (such as rump roast or round steak), about 2 – 3 quarts filtered water (to cover meat), 1 – 1 ½ cups kosher salt or other curing salt (note that some curing salts contain saltpeter or sodium nitrate/nitrite), ¾ – 1 cup Rapadura sugar, brown sugar, or maple syrup (use less if your curing salt contains sugar), ¼ cup fresh whey (from yogurt), or juice from fermented vegetables, large glass or ceramic bowl into which you can fit a weighted plate (weight with canned goods). My instructions here are rather a synthesis for each of the following (I’ve not yet tested these, so will update after testing). My husband, who occasionally gets misty-eyed when remembering the Montreal smoked meat of his youth, was in food heaven! This site uses Akismet to reduce spam. COOK THE BEEF Place the beef in a large pot full of water and slowly bring to the boil. Nourished Kitchen (8) uses 2 cups each celery juice and whey for 2 – 3 pounds beef, when making corned beef. All molds produce mycotoxins, but not all are toxic to humans, and may indeed be beneficial. I’ve based my test recipes on: 1. I will only recommend products I use in my kitchen and love. It became a tradition of ours to eat at that strange time, although since I was a student food was usually eaten at curious hours in the middle of the night, usually after drinking too much VK Blue at the student union. A popular TV chef dispelled that myth a long time ago.