Basic Dry Cure Recipe 445 Food

BASIC DRY CURE RECIPE - (4.4/5)

Steps:

• Basic Dry Cure: Combine all of the ingredients and mix very well. Makes 3-1/2 cups. For meat up to 4 lbs: use 2 teaspoons per pound. For meat 4 lbs and over: use 2-1/4 teaspoons per pound. To use the Basic Cure Mix for other curing, measure out the amount per pound that you need and then you can add your additional seasonings such as additional sugar, garlic, onions and/or herbs (do not add additional salt). _______________________________________________________________________ This recipe is part of the tender quick recipe. PICKLING SALT RECIPE: kosher salt (no substitutions) The use of pickling salt is important when canning because vegetables need the brine for storage. You can use this exact "recipe" for canning, because it is hard to find pickling salt in the grocery store. You may use it for everyday cooking also. You will need a blender or food processor. Place how much salt you need and process it on high until it is super-fine. Store it in the pantry with a tight fitting lid. If the kosher salt is in chunks, just place some in a resealable bag and break up the chunks with a hammer - then put it in the blender to process. DO NOT USE TABLE SALT. There are no substitutions for kosher salt and table salt will ruin it. ____________________________________________________________________ PICKLING SPICE RECIPE: In a small pan, combine the peppercorns, mustard seed, coriander seed and heat on medium until they are fragrant. DO NOT BURN THEM. Crack peppercorns and seed with a pestle and mortar OR with the side of a large chef's knife on a cutting board. Combine with the other spice and mix well. Store with a tight fitting lid in a dark and dry spot. Makes approximately 1 cup.

HOMEMADE CORNED BEEF - DRY BRINE

Steps:

• Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
• Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
• The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
• Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
• Please note that once the meat has been de-salted it is just as perishable as fresh beef.

DRY CURE SOUTHWEST BEEF JERKY

Steps:

• In a bowl, combine all ingredients and really rub the dry ingredients into the grain of the meat; really get it worked in Cover and marinate overnight.
• If you have a dehydrator, by all means use it.
• My oven method: Place aluminum foil on oven rack.
• Preheat oven to 170 degrees F (that's as low as my oven will go--).
• Put meat on baking racks then set on the foiled oven rack to dry.
• Prop the oven door open with an oven mitt to allow moisture to escape.
• In my oven, it takes about 7 hours for complete drying; slightly less if you use very thin slices (mine are about 1/4 inch thick).