Dry vs Wet Brining - Salt Beef

[Davea]

There seems to be a convention of wet brining salt beef.
Is there an adantage with this method over the more usual dry curing with equilibrium cure and vac packing that we would use for bacon whole muscle etc?

[wheels]

NCPaul converted a recipe to dry cure - it's very good. I stole it!

https://www.localfoodheroes.com/dry-cured-corned-beef/

https://www.localfoodheroes.com/dry-cur ... alculator/

Phil

[NCPaul]

I stole it from Oddley.

[Davea]

Thanks for this.
One question though.
I don't have any saltpetre.
So, why use cure 2 when it's only in cure for 20 days?
I am of the understanding that for meat in cure under 30 days , use cure1.
If over 30 days then use cure 2
Thanks again.
Dave

[NCPaul]

Cure # 1 only works fine in this recipe. The saltpeter was called for in Oddley's original recipe; he thought it added to the flavor. Your understanding is correct Davea.

[Davea]

Thanks NC Paul.
Could I ask why this recipe calls for 20 days in cure?
I would have thought a week or thereabouts would suffice.
Sorry to ask so many questions, it's just that I have reached a stage where I don't just follow the recipe,I look at it more and ask myself would this work and why.
Dave

[NCPaul]

Wheels wanted to give the nitrate time to convert in the batch that he made. If you are curing a brisket flat with only cure #1, two weeks is what I use.

[wheels]

Wheels wanted to give the nitrate time to convert in the batch that he made. If you are curing a brisket flat with only cure #1, two weeks is what I use.

I always do use a long cure when using saltpetre - as you said, it needs time to convert from nitrate to nitrite.

Phil

[Davea]

Many thanks
Dave

[Davea]

Just finished some salt beef as per Wheel's/Oddleys recipe.
Used cure 1 for 3 weeks.
Really good- so thanks Wheels and Oddley
I have a couple of pics but no idea how to post
Davea

[NCPaul]

You have to use a photo hosting service to post photos. There used to be several free options but I believe that has changed. I use Imageshack.

[Swing Swang]

One way that’s still free is via your own Dropbox account which is still free for the basic version. Upload to Dropbox and copy the link into your post.

[Davea]

So, here is my morning after pic of the salt beef.
https://www.dropbox.com/scl/fi/ppgii1ks ... 8v8h8&dl=0
and
https://www.dropbox.com/scl/fi/11kv153v ... 3gwh3&dl=0
It was absolutely delicious.
I should have taken a pic straight after poaching, but too busy with guests
Thnks wheels and Oddley.

[DanMcG]

Nice work, It looks great!