Corned beef

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JaneMR

Corned beef

Having spotted a recipe for corned beef (heresy I know but on an American Site) I got all fired up and thought I would make the corned beef from scratch.
I checked various recipes and basically I need some Potassium/sodium nitrate aka Pink Salt.
I wandered down to my local chemist and was informed rather tersely that this is a banned substance as it could be used in bomb making. I only wanted about 2 tablespoons!
Does anyone have an alternative?

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Gerry

corned beef

Years ago I made Eliza Acton's "Spiced Beef" and it turned out like corned beef. I left out the "dangerous" ingredient; it isn't necessary. I also leave it out for home-cured bacon.

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Gerry

Earlier thread on spiced/corned beef


http://www.deliaonline.com/Community/forum.html?forum_action=5&forum_threadid=2504

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Tompeters

Nitrates (Corned Beef thread)

I've put some spaces in the url so it won't click thru...you'll need to remove the spaces after http and www

http ://www .ebay.co.uk/itm/400g-Potassium-nitrate-food-grade-saltpetre-99-9-absolutely-higest-grade-/321082273712?pt=UK_BOI_Medical_Lab_Equipment_Lab_Supplies_ET&hash=item4ac1feafb0

http ://www .ebay.co.uk/itm/200g-Sodium-Nitrate-High-purity-top-grade-/220773744568

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JaneMR

Dangerous

Thank you. I do mean the type of corned beef that is then simmered, not the tinned variety.
The pharmacist helpfully suggested trying a garden centre - Boeuf a la Phostrogen maybe!

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Tompeters

Corned beef

Delia doesn't have a recipe so I hope she won't mind this link from another site:

http ://www .simplyrecipes.com/recipes/home_cured_corned_beef/

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Welshcookie

Corned beef

The sodium aka salt petre is mainly there to preserve the colour. The meat will go rather grey without it. It can be omitted.

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Gerry

colour of corned/spiced beef

Adding Geo. Watkins' anchovy sauce helps with the colour.

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JAMES

Corned Beef.

Sorry to be boring here but links to other sites are not permitted on this site.

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Tompeters

Nitrates (Corned Beef thread)

WC - If I was making it I'd leave it out. No point in (me) taking in more Na than I must as my diet is knocking on the upper Na recommendation.

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Thistledo

Corned beef

Made my own a fair time ago. WHAT a performance. Very satisfying to make it though but wouldn't do it again. Nothing about special salt in my recipe.
At the end of the day, we found that it wasn't any better than a good tinned variety.

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John S.

Corned beef

Tinned corned beef and brine cured corned beef are as different as chalk and cheese, the only conection between them is that they are both made with beef.
Anchovie paste may help preserve the red colour of the beef like it preserves the colour of pork in a Melton Mowbray pie.
Check with sausage making supply companies in the UK for salt petre or its alternatives.

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John S.

Corned beef

Have just found saltpetre, 250 grm. for 6 quid, they also have curing salts that has the saltpetre already in it, 250 grm. for 2 quid, and they also have a New York style pastrami kit that makes 2 kilos for 6 quid,
Pastrami is almost identical in looks and taste to corned beef.
The site was "sausage making"

 
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