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Salt Beef
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Woodsmoke



Joined: 29 May 2010
Posts: 3209



PostPosted: Wed Nov 17, 2010 9:30 pm    Post subject:  Reply with quote

You're very welcome

Incidentally, have you tried that mead liqueor yet?
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MrsWW
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Joined: 10 Feb 2007
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Location: West Sussex

PostPosted: Thu Nov 18, 2010 5:29 pm    Post subject: Reply with quote

Woodsmoke wrote:
Incidentally, have you tried that mead liqueor yet?


Not yet - waiting for a night when I don't have to use my head or legs the next day  
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MrsWW
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PostPosted: Sat Nov 20, 2010 3:50 pm    Post subject: Reply with quote

Well, just had our first corned beef and English mustard sandwich . . . . . delicious it was too  

Was in Borough Market in London this morning and The Ginger Pig (purveyors of meat products) had their own homemade corned beef.  I asked for a taster (as you do) and to blow my own trumpet . . .  I think mine tastes better than theirs did  
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debbie
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Joined: 17 Feb 2007
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Location: exmoor

PostPosted: Sat Nov 20, 2010 4:43 pm    Post subject: Reply with quote

 
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www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
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Jonty



Joined: 19 Aug 2010
Posts: 1572


Location: North Yorkshire

PostPosted: Sat Nov 20, 2010 4:50 pm    Post subject: Reply with quote

Jobs a good 'un - congratulations!!
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MrsWW
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PostPosted: Sat Nov 20, 2010 5:02 pm    Post subject: Reply with quote

Have to say, I am feeling rather smug about the success of it  

If it hadn't been for the advice and encouragement (and the extra ingredient from Stu) on here though, I doubt I would have done it so thanks again all  
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midlandsman



Joined: 08 May 2009
Posts: 359


Location: Leicestershire, UK

PostPosted: Sun Nov 21, 2010 7:54 pm    Post subject: Reply with quote

Woodsmoke

This cure has just received praise from a very accomplished curer on the sausage making forum:

http://forum.sausagemaking.org/viewtopic.php?t=7231

Congratulations!  

He's changed the ingredients to percentages of the meat's weight, so that it can be used for any sized piece of meat. You may find it useful.

Whilst he's changed the cure to make it safer, you could always stick with saltpetre.  If you do, I would implore you to reduce the amount you use to a safe level. It won't affect the quality of the product.
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Woodsmoke



Joined: 29 May 2010
Posts: 3209



PostPosted: Sun Nov 21, 2010 8:07 pm    Post subject: Reply with quote

I'm happy to stand corrected  

Less saltpetre it is then! That's the beauty of forums, isn't it? There's always something to learn...........

Thanks MM  
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midlandsman



Joined: 08 May 2009
Posts: 359


Location: Leicestershire, UK

PostPosted: Sun Nov 21, 2010 8:29 pm    Post subject: Reply with quote

Your cure's on my to do list. I used to do salt-beef regularly but haven't made it for a couple of years. Thanks for reminding me of how great it is.
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MrsWW
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PostPosted: Wed Dec 01, 2010 2:29 pm    Post subject: Reply with quote

Used up some more of my corned beef last night.  Made my take on corned beef hash and if I say so myself it was blooming gorgeous.

Fried up a chopped onion and a chopped red pepper, boiled some potato cut into 1cm dice.  When boiled, chucked them and the diced beef into the pan too and fried until the potatoes were a bit crispy.  Then into a gratin dish with an indentation made in the middle and a raw egg dropped onto it.  Put in the oven until the egg was done but the yolk still soft - made a right handsome meal on a chilly Winter's night it did  
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debbie
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Location: exmoor

PostPosted: Wed Dec 01, 2010 3:18 pm    Post subject: Reply with quote

going to be doing this (or it might have to be venison) when i put my hams in to cure ready for christmas...yours is going to need to go in soon Terri!  Will be using the same brine for both...all I have to do now is be able to get to the abattoir to collect the pig...at the moment we can't get the land rover down the hill!
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MrsWW
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Location: West Sussex

PostPosted: Wed Dec 01, 2010 3:52 pm    Post subject: Reply with quote

debbie wrote:
...yours is going to need to go in soon Terri!  


It's in the freezer at the moment as we are going to a vegetarian relative's place for Christmas Day so I am keeping the ham making for the next occasion where we entertain here at home.
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MrsWW
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PostPosted: Sat Jan 11, 2014 5:49 pm    Post subject: Reply with quote

Well, it's that time again. I have a chunk of beef and will be starting it on it's curing journey tomorrow.  I'm trying it with silverside this time.
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MrsWW
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PostPosted: Sun Jan 19, 2014 2:23 pm    Post subject: Reply with quote

I've got the beef vac packed in the fridge and giving it a turn and 'squidge' every day. Will be cooked on Thursday and am really looking forward to it.
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WhatCameFirst



Joined: 17 Oct 2008
Posts: 1735


Location: Surrey Hills - still an AONB despite John Prescott

PostPosted: Mon Jan 20, 2014 1:34 pm    Post subject: Reply with quote

I did it with silverside last time.    Yum yum yum.


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Sue
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