Re: Pulled pork


On 8-May-2007, ceed <ceed.spameater@xxxxxxxxxx> wrote:

Nick Cramer <n_cramerSPAM@xxxxxxxxxxx> wrote in
news:20070508051627.280$BA@xxxxxxxxxxxxxx:

ceed <ceed.spameater@xxxxxxxxxx> wrote:
Nick Cramer <n_cramerSPAM@xxxxxxxxxxx> wrote

<snip>


I would leave out the saltpeter and use 12 oz of Kosher salt and 3
pints of water for each 10 lbs of meat, adjusting whatever other
spices you want in the brine accordingly. Simpler is better. If the
meat is more than 3" thick at the thickest part, I'd leave it in the
fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
the brine covers the meat and turn it every two or three days. It's
easy, just takes a while. ;-)


Thanks! I did actually Google it (or Yahoo it rather), but found so much
contradictory information I chose to ask here which again turned out to
be a good thing. I want to somewhat replicate the flavor (not the color)
of the store bought corned beef. I will follow your advice and see how it
works out. May I ask why to leave out the salpeter? Is it bad for you?

--
//ceed

Saltpeter is actually "Potassium Nitrate". It used to be commonly used
to cure meat. Corned beef as we know it today is not cured and thus
does not need the addition of nitrates in the corning process.

--
Brick(Youth is wasted on young people)
.

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