Need help making salt beef AM I DOING IT RIGHT ?????

[ped]

That's what I was thinking, I could filter thru cheesecloth or something, but what is the view with regard to the spice flavour do you think it might overwhelm the meat? Might have to try a light spicing to see how it goes

[wheels]

The spices are added to the injected brine part. There is no other brine for them to go in to as this isn't put into the remaining brine - following injection it's dry cured.

On another thread Oddley says:

The way I would suggest avoiding blocking the syringe is to strain the insoluble's out after boiling and letting cool down, Before or after adding the nitrates. You really only want a hint of spice, throughout the meat, so as not to overpower the flavour of the meat.

Which appears to confirm this

HTH

Phil

[ped]

Thanks for the reassurance Phil