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It’s all I think about at the moment. Curing flavours, Is it okay to use saltpetre? Is Saltpetre and pink salt the same? How long is the right time for the perfect cure? How long do I braise the brisket for? Fat on or off? Bagel or rye bread.
I am very dull.
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Hi Gizzi
I used to run an American restaurant, and I have a lot of experience making salt beef.
It’s okay to use saltpetre, but come on stay true to the traditions, culture & heritage…use rock salt or kosher salt.
The rest of the secret lays in your brine, the saltiness of your brine, and how you seal to cure the meat.
If you get these basic steps right…the rest is history!
The aromatics you use are a matter of personal taste, and yes pink peppercorns are the way forward!
I have an awsome recipe that not only tastes good, but upholds the traditions and culture around salt beef.
I’ll be glad to share it with you.
Kind regards
Rick.
Ricky Panesar on November 16th, 2011 at 1:40 pmJust found your post about salt beef. We have won many awards for our own. As we are in Stilton Country, maybe you would like to drop in to try some next time you are around?
Jan McCourt on January 14th, 2012 at 9:44 pm