Homemade Corned Beef

[gento77]

I've been wanting to try making my own corned beef for a while now, has anyone had a bash?

I know you need a curing agent to avoid poisoning yourself. I've been searching for Instacure or Mortons Tenderquick but I can't find a UK stockist. Anyone know of one?

I'm frothing at the bit to have a go but equally don't want to be frothing at the mouth after eating it.

[Pete Franklin]

good question-

I have also been trying to find a suplier of cure #1 and #2 for a while

I just came accross this on the sausagemaking.org website

http://www.sausagemaking.org/acatalog/Cures.html

I think you need cure#1 as it will be cooked (this is the same as instacure #1 as far as i'm aware).

cure #2 is for dry cured hams and salamis

I have used that site before for ingredients with no probs by the way. although delivery did take a couple of days more than usual

Edited by Pete Franklin on Thursday 26th August 14:00

[maturin23]

I just went to my local old-fashioned butcher (Moores in Barnet) and they gave me a big bag of the curing salt they use to make their bacon - charged me next to nothing.

Works a treat for salt-beef (7 days or so in the brine), but I also use it as the base for a dry cure when I'm cold smoking fish & meat.

Edited by maturin23 on Thursday 26th August 15:04

[gento77]

Thanks Pete, I'll place the order with the suasage officianados.

I think you're right, cure 1 is the weapon of choice.

[SwanJack]

'Old School' Saltpetre can be bought on e-bay.

Edited by SwanJack on Thursday 26th August 15:28