@@ButcherMagazine at that weight ratio I'm assuming that it's the "mixed" ratio? 50g per kilo of straight up pink salt seems toxic. Everything I've seen says .25% pink added to other table, kosher, sea, etc... is enough. Even mixed at .25% pink + 3% kosher that's still less than 30g mixed salts per kilo. Do you add brown sugar or something to make up the other 20g per kilo?
Is that the same salt as we call pink salt in the USA?
Sure looks good, thanks for the video
Yes it is. Glad you liked it. You can cure with just salt, but you won't get the nice pink colour in the cooked product.
@@ButcherMagazine at that weight ratio I'm assuming that it's the "mixed" ratio? 50g per kilo of straight up pink salt seems toxic. Everything I've seen says .25% pink added to other table, kosher, sea, etc... is enough. Even mixed at .25% pink + 3% kosher that's still less than 30g mixed salts per kilo. Do you add brown sugar or something to make up the other 20g per kilo?
Love it, gonna have a stab at it! ❤
Worth the time. Best corned beef I ever tasted and I've been a butcher over 40 years.