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Ham and beef #628882
07/04/20 01:29 PM
07/04/20 01:29 PM
Joined: Sep 2011
Posts: 13,241
Mandello del Lario
Gambalunga Offline OP
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Gambalunga  Offline OP
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Joined: Sep 2011
Posts: 13,241
Mandello del Lario
Originally Posted by Gambalunga
Originally Posted by Gambalunga
I just started sneezing and coughing like crazy. Nothing to do with Coronavirus though, it has more to do with the pepper and spice mix that I just ground up with the mortar and pestle and then put in 3 litres of boiling water. The bloody stuff is damn near toxic.

When it cools down I will pop in a great lump of beef that in 4 days time will become a spicy corned beef.

When I do this I tend to use a liberal hand with whatever we have available but I can't help wondering if I didn't exaggerate this time.

Corned beef is unknown in Italy so if I want some I have to make it myself. Commercial corned beef probably uses little or no spices but if you prepare it yourself it is easy enough and much nicer.

When you start with a premium piece of beef from Piemonte tthe result is bound to be good. Absolutely delicious and so tender that you could cut it with the edge of the fork.

[Linked Image]

I tried the same process on a piece of pork loin but following old recipes I only left it in the brine for 2.5 days and then boiled it for 1 hour 20 minutes (20 minutes per pound). The result was a wonderful slightly spicy ham that you would never find at the shops.

[Linked Image]


Peter

[Linked Image]
Re: Ham and beef [Re: Gambalunga] #628893
07/04/20 03:07 PM
07/04/20 03:07 PM
Joined: Sep 2016
Posts: 372
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Neptune Offline
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Don't be a tease what's the recipe

Re: Ham and beef [Re: Gambalunga] #628894
07/04/20 03:11 PM
07/04/20 03:11 PM
Joined: Apr 2011
Posts: 8,053
West Paris, France
pandy Offline
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West Paris, France
Back in the 70s, when my Ma had a smallholding which included raising some pigs every year, a recipe she was following to cure some ham demanded potassium nitrate (as in saltpetre). She went into the chemists in Chelmsford and asked for half a pound. The pharmacist went out the back, and was gone for ages. The next thing she knew, armed police were bursting in through the door yelling at her to put her hands up.

OK, so it was at the height of the IRA bombing campaign, and we do have an Irish surname, but my Mama does sound marginally posher than Her Majesty the Queen.

She did get the Potassium Nitrate mind you.


Giles. Mogless in Paris.
Re: Ham and beef [Re: Gambalunga] #628906
07/04/20 04:14 PM
07/04/20 04:14 PM
Joined: Aug 2013
Posts: 428
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Rovert Offline
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In the mid 60s as a 13 - 16 year old, I bought loads of stuff from the chemist which would be unheard of these days, Ether, Amyl Nitrate. Potassium Nitrate, Sulphur. They just asked what I wanted it for, although for the life of me I can't recall what excuse I gave for the Saltpetre.


Brian
Jersey and Spain
Re: Ham and beef [Re: Neptune] #628907
07/04/20 04:19 PM
07/04/20 04:19 PM
Joined: Apr 2016
Posts: 235
Hampton Hill, Middx.
DavidR Offline
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Hampton Hill, Middx.
Originally Posted by Neptune
Don't be a tease what's the recipe


I was just thinking the same!


David
Aero S4
Re: Ham and beef [Re: Gambalunga] #628963
07/04/20 10:02 PM
07/04/20 10:02 PM
Joined: Sep 2011
Posts: 13,241
Mandello del Lario
Gambalunga Offline OP
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Gambalunga  Offline OP
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Joined: Sep 2011
Posts: 13,241
Mandello del Lario
I searched for the original recipe that I had in English but I could not find it. I only had it in an Italian translation that I made for a friend. So I had to re-translate it back into English. If there is something a bit strange it is probably something that I missed in the translation smile

It is a bit long to paste in here but you can download it at Corned beef.pdf

Two things. Be careful not to overdo the spices, unless you like really spicey. I did a 2 kilo piece of beef that I left in the brine and spice mix for 5 days and it was tasty but the spices were a little strong for some tastes. Cold sliced and with cheese and sprouts on a bread roll it would have been fantastic but as a hot meal perhaps a bit strong.

I used the same system for the pork loin but it was about 1.8 kilos and I left it in for 2.5 days. The pork loin I simmered for 45 minutes per kilo, In this case 1 hr 20 min after it had come to the boil, then I wrapped it in aluminium foil to cool. I only rinsed it first and did not change the water.

You can use a piece for a pork roast, with the skin on. The Americans like to roast the cured pork. I have not tried it but you can find the recipes on the net.

The Pink curing salt (Prague Powder) is not pure Sodium Nitrite but is blended with ordinary salt. You must be careful to only use the amount specified in the recipe as too much can be toxic. You can find it on Amazon and Ebay searching for Prague Powder, sometimes Prague Powder #1 (#2 is for dry curing)

Enjoy eat cheers


Peter

[Linked Image]
Re: Ham and beef [Re: Gambalunga] #628992
08/04/20 07:10 AM
08/04/20 07:10 AM
Joined: Sep 2016
Posts: 372
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Neptune Offline
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I’m not wearing one, but if I was I’d doff my hat to you sir.
Thank you

Re: Ham and beef [Re: Gambalunga] #629031
08/04/20 09:16 AM
08/04/20 09:16 AM
Joined: Apr 2016
Posts: 235
Hampton Hill, Middx.
DavidR Offline
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Hampton Hill, Middx.
Yes, thank you Peter


David
Aero S4
Re: Ham and beef [Re: Gambalunga] #629038
08/04/20 09:56 AM
08/04/20 09:56 AM
Joined: Sep 2011
Posts: 13,241
Mandello del Lario
Gambalunga Offline OP
Member of the Inner Circle
Gambalunga  Offline OP
Member of the Inner Circle

Joined: Sep 2011
Posts: 13,241
Mandello del Lario
Just a little aside. The reason I titled the topic "Ham and Beef" is that what is now known as a Delicatessen in Australia used to be commonly known as a "Ham and Beef Shop". It is a term that probably disappeared in the 60s. smile
This photo is from Auburn NSW in the 40s

[Linked Image]

I notice that the large square tins up on the shelf are Arnott's Biscuit tins 😋

[Linked Image]

Last edited by Gambalunga; 08/04/20 10:06 AM.

Peter

[Linked Image]
Re: Ham and beef [Re: Gambalunga] #629042
08/04/20 10:20 AM
08/04/20 10:20 AM
Joined: Jun 2015
Posts: 480
North Somerset, UK
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Deejay Offline
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North Somerset, UK
Looks great and must try it out. BUT, just be aware if you suffer from hypertension, a portion of corned beef will possibly provide at least half of the recommended daily intake of sodium. So overdoing it, may well contribute towards even higher blood pressure.


Doug

2011 +4 in Rich Maroon
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