www.sausagemaking.org

Hi
I am curing a 3.5 kg brisket using sausagingmaking.org’s salt beef cure. The recipe says to cure it the brine 1 day for every 100grams of meet? This means I need to cure it for 35 days? Is this correct?
I made pastrami and salt beef a couple of years ago and don’t remember curing it for that long.
Any help would be great.thanks

If that's what they say, then that's what I'd do. Cures are formulated in various ways. Some have an excess of ingredients and the meat is pulled from the cure after a few days so it doesn't get too salty. Others have just the right amount of ingredients so that after along time there's the correct amount throughout - a sort of fail-safe.

I don't know, but I'm guessing that the salt beef cure is of the latter type.

HTH

Phil

Thanks
I guess I follow the directions. Not my normal nature.

I should point out that there's no direct link between members of the forum and the shop that provides the forum. If in doubt, I'd ring the shop.

I'm just guessing, using prior experience, as to why the timing is as it is.

Phil