TLK
June 17, 2014, 4:11am
43
Re: Hunters beef
Okay now I feel offended, didn’t mention the master chef..jk..jk.Hunters beef is salt cured meat, curing can by dry, wet or combination. Hunters beef classic is dry cured, the salt dries out the moisture and closes the cells, bacteria needs moisture to survive so the bacteria dies off. Nitrates in form of saltpeter or qalmi shora kills of bacteria, we should be cautious in using nitrates in home recipes it should be 1/2000 portion of salt. Best is to use curing salts by Morton or Windsor. In dry curing you salt the meat put it in fridge for seven days, wrap in cheese cloth and hang in cold dry place for 21 days.
More user friendly recipe is take 2-2 1/2 inch thick slice of meat, poke holes in it rub Morton’s curing salt in it, you can add dry garlic, ginger and chilli powder to the rub. Marinate 1 day per 2lbs. After marinating is complete rinse the salt off pat dry rub a bit of spices and ginger garlic paste and bake at 275 F, Tent with aluminum foil, nitrates will make the meat turn pink. If mear does not turn pink throughout, it means that salt did not penetrate completely because you were lazy and did not poke enough holes with a fork.
When curing or marinating, for gods sake don’t waste expensive cuts of meat like undercut, curing and marinating is meant for cheaper cuts, my favourite for this is rib roast as salts dry out the meat and fatty meat will overcome that.
awesome my man. Sorry for not including your name in the list but your reply makes sense. So you are saying that we can replace saltepeter with curing salt, and the rest of the procedure would remain the same, right?