If anyone has corned a brisket to make corn beef - I need some help.

E

elaine

Well-known member
Most recipes say saltpeter and something like 1 or 2 teaspoons.

I can't get saltpeter but I got some nitrate from a friend whose family has a factory for meats. The message that came with it was to use

a tiny bit and that 1 or 2 teaspoons would kill everyone! But I wasn't given an amount as they only do huge amounts for huge amounts of

meat. Now I am a bit afraid to use it at all.......I was thinking maybe

1/8 of a teaspoon? Or to omit entirely.

Anyone have any kind of experience with this.

TIA

 
elaine, be careful to differentiate between recipes calling out nitrate versus nitrite.

I'd be happy to mail you some curing salts (would TSA consider this a dangerous explosive?) and you can use a NON-nitrate recipe for now.

I'd be worried about an even distribution across a small brisket with such a strong additive.

http://wellnessmama.com/4420/corned-beef-brisket/

 
The only real thing the curing salt does is preserve the redness

of the meat. You can leave it out.
There is product called Tender Quick which is a curing salt and is usually available in the aisle with the other salts.
Blue box on the bottom shelf.

 
Thanks all. I do not have access to the Morton product nor do I have

access to any real corned beef which is why I want to make one. I actually did do some corning many years ago but don't remember how.
I will go with the none salted recipes for now as I am not sure about
the quantity to use I do have the salt the professionals use but I didn't get an amount from them.

Thanks again, I will let you know how it works out.

 
It should not be "non-salted"--just not "non-preservative salted"

Just reiterating. Look at the recipes for non-curing salt beef on google--or wherever you find them.

 
Yes, I pretty much found the same as you shared. So I am good to go as soon as I get some fresh bay

leaves from my son's garden.!

 
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