Honestly, when are you two gonna get a cheap motel room and get the inevitable over with?
Cheers!
Cheers!
Cape Brewing said:12 lbs of beef brisket just went into the brine.
BOOM
Cape Brewing said:I am grabbing a beer with an old co-worker tonight and if I remember it, I'll post it. I know the recipe calls for pink salt (I am pretty positive instacure #1) so you would need to make sure you have that to start.
Also got two bellies curing for bacon and a third for pancetta.
www.sausagemaker.com
I bought a tub of #1 and #2 like two years ago and it is enough to last me another ten years. I don't know of any brick-and-morter stores around here that carry it.
24 of 24 people found the following review helpful
5.0 out of 5 stars
Works
November 13, 2012
By Ray Shaw
Ordered this to make the Good Eats recipe for corned beef. Corned beef resulted. 6 more words are apparently required.
For giggles, I searched for "pink salt" on Amazon, and the first result was a one-pound bag of "D.Q. Curing Salts." I loved the review of the product:
Just read this on wikipedia to try and learn a little more about the salts.
Curing salt blends
Two main types of curing salt mixture are used by the charcutier. The first is known by multiple names, including "tinted cure mix", "pink cure", "prague powder", or "insta-cure #1". The mixture is 93.75% sodium chloride and 6.25% sodium nitrite. When used, the recommended amount is a ratio of 4oz/113g for each 100 lb/45.36 kg of meat or 0.25% of the total weight of the meat. This blend is colored bright pink to keep the charcutier from confusing the mixture with regular salt.
The second curing salt blend is called "prague powder II" or "insta-cure #2". Also colored pink to differentiate it from table salt, this blend is produced from salt and sodium nitrate. This mixture is used for dry sausages that require a longer drying period which requires the presence of nitrate.
Techically, Paul is right...
Cape Brewing said:1 gallon water
2 cups kosher salt
1/2 cup sugar
25 grams pink salt
3 garlic cloves minced
2 tablespoons pickling spice
Hmmm... His profile says that he likes to smoke meat. I bet you know each other. Just sayin'
yeager1977 said:Paul's. the one he made last week and can't get to ferment. Wasnt talking about you cape
Enter your email address to join: