Curing Salt Beef with Prague Powder
This is an excellent new way of making salt beef without the need for large quantities of brine. If you would prefer to make your salt beef with a curing brine using prague powder, you can find the link for the brine recipe here.
2.5g Prague Powder #1
1 x Sealable curing bags
1Kg Beef Brisket
NOTE - You'll have to scale your ingredients according to the weight of your meat.
De-sinew and remove all the silver-skin and most of the fat from your beef brisket. If the brisket is particularly thick, pierce the meat to aid penetration using a tenderising spikes or fork.
Calculate and weigh out 28g of the salt for every 1Kg of meat. Weigh out 2.5g of Prague Powder #1 for every 1Kg of meat and mix the salt and Prague powder together well.
In a glass dish or other non-metallic dish, coat the brisket in the curing salt mixture. until it is completely covered.
Place the salted Brisket in the curing bag together with any remaining salt and seal the bag. Allow the Beef to cure in the fridge for 5 to 7 days ensure the open end of the bag is uppermost to prevent any leaks. Turn the bag every day to achieve an even cure.
Cooking your Salt Beef
When cured, remove the meat from the bag and place it in a large cooking pot just covering the brisket by two inches of water. Roughly chop two onions, two carrots and some celery. Add a few lightly crushed cloves of garlic to the pot and add a sprig of thyme, two bay leaves and a few sage leaves. Bring this to the boil and reduce the heat to simmer. Cover the surface of the simmering water with a piece of baking parchment and gently simmer for 3 to 4 hours.
With the beef still in the pot, turn off the heat and allow the meat to cool naturally in the cooking juices. When the brisket has cooled enough to handle, remove it from the pot. Cool to room temp and refrigerate.
Slice the salt beef across the grain of the meat. This is easier to do when the meat is cold.
If you would prefer to use a dedicated pre-mixed cure you can purchase it here