Darrell and I have been making our own salt beef for a couple years now. Our family loves the taste, and the fact that it is freshly made, and made with good quality beef. Sometimes we use lean roasts, other times we use beef ribs. The choice of cut is up to you. Some like their salt beef lean and boneless, and others like it with a bone in it, and a little fatty. Either way, you won't get better salt beef in the store. Some people like moose salted and use left over pickle to make it, but it is so much better when its done with a fresh brine.
Here is how we do it.
The first thing you need is a large container that will fit in the fridge or a cold place. I like the buckets you can get from the bakery that pie filling comes in.
The next thing you need is some water, coarse salt and some beef.
The special ingredient you need to cure the beef properly is SALT BEEF CURE (CLICK HERE TO PURCHASE), which giveS the salt beef the distinctive red color and has a curing and preserving effect. The packets we sell contains 15 ml, which is enough to make 3 batches of 5lbs of meat.
So this is what you do:
Wash your container well
Add 1 gallon of fresh cold water
Stir in 2 cups of coarse salt
Add 1 level teaspoon (5 ml)
Stir this mixture until it is all dissolved.
Cut your meat to the desired sizes. Add 5 lbs of meat
Place a plate or bowl filled with brine on the top of the meat to keep it submerged in the brine. Put the cover on the container and put it in the fridge or a cold place.
After 7-10 days, your salt beef is ready.
Soak it overnight, or boil it off in several waters.
You now have a batch of freshly made salt beef to make Jiggs Dinner. Or use it to make soup. I love it in pea soup especially!
Warning: Be sure not to exceed 1 tsp/5 lbs meat. This cure contains sodium nitrite, and the meat should be boiled off well as you would do with commercial salt beef.
