Having a go at Salt-Beef
I was browsing the internet the other evening primarily on the Weschenfelder site here: http://www.weschenfelder.co.uk/ I needed new skins as I am going to have a go at making salami at home and I wanted to have a go at making some home made sausages as well. Whilst browsing I noted that they do a Salt Beef Brine cure so I also sent for some of that. (this has the Saltpetre (curing salt) added to it) We both like Beef Brisket in any event and I am anxious to progress my meat skills this year on the Charcuterie front in particular. One of the aims I have for this year is to be able to have a nice and different selection of Charcuterie meats for the Christmas table. My Nan when I was growing up always used to do her own Ham and also cook Tongue. For special celebrations like my 21st birthday party at her home (the informal family one) she bought in Lincolnshire Chine. I love it, but it is an acquired taste. I know that there is a lot of "who-ha" ...