The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: Rich/Jan on January 06, 2012, 03:53:27 pm

Title: salt beef
Post by: Rich/Jan on January 06, 2012, 03:53:27 pm

Hi all - thinking of doing some salt beef - anyone done it - and was it successful?  I have a book or two on the subject so can always resort to these if needed.  Jan

Title: Re: salt beef
Post by: chairmanphil on February 24, 2012, 09:24:27 am

Quote from: Rich/Jan on January 06, 2012, 03:53:27 pm

Hi all - thinking of doing some salt beef - anyone done it - and was it successful?  I have a book or two on the subject so can always resort to these if needed.  Jan

hi rich/jan, make it 3 -4 times a week to the new york jewish style. salt brine it for 2 weeks soak it in fresh cold water for 24 hours with at least 3 changes of water. boil for 3 hours with stock veg and herbs of your choice. i always put a tablespoon of mustard powder in with it. leave it in the liquor for 24 hours after cooking to improve the flavour. anymore help needed let me know!  :thumbsup:

Title: Re: salt beef
Post by: Rich/Jan on February 24, 2012, 01:48:48 pm

thanks for that - just purchased a good book on charcuterie etc and Jane Grigsons book.  Lots of info in these.  Jan