To Cure Beef. Mrs. S. A. Powers. Recipe

The art of curing beef has been practiced for centuries, allowing for the preservation of meat before modern refrigeration techniques were available. Curing involves using a combination of salt, sugar, and other ingredients to enhance flavor, texture, and to prevent spoilage.

One popular recipe for curing beef is Mrs. S. A. Powers' method, which requires the following ingredients for a fifty-pound batch:

- Saltpetre: 1 ounce
- Sugar: 1 and three-fourths pounds
- Coarse salt: 3 and one-half pounds
- Water: 2 gallons

To begin, combine the saltpetre, sugar, coarse salt, and water in a large pot. Bring the mixture to a boil, ensuring that all the ingredients are well-dissolved. Once boiled, set the mixture aside and allow it to cool completely. This solution will serve as the brine in which the beef will be cured.

When the brine has cooled, pour it over the beef, ensuring that the meat is completely submerged in the liquid. It is essential to keep the beef under the brine throughout the curing process to ensure proper preservation.

The curing process will require patience and attention to detail. It is recommended to monitor the beef regularly, checking for any signs of spoilage or discoloration. If at any point the meat appears questionable, it should be discarded to prevent any health risks.

Now, let's talk about some helpful tips and fun facts related to curing beef.

1. Saltpetre, also known as potassium nitrate, is a key ingredient in this recipe. It serves as a curing agent and helps to preserve the color and flavor of the meat.

2. The sugar in the recipe not only balances the salty taste but also provides a slightly sweet undertone to the cured beef.

3. Coarse salt is used because it dissolves more slowly, allowing for a gradual release of flavor and ensuring even distribution during the curing process.

4. Curing beef takes time. Generally, for every inch of thickness, the beef should be left to cure for around one day. This means that a thicker cut may take several weeks to fully cure.

5. The meat should be stored in a cool, dark place during the curing process. Ideally, a temperature between 34 to 38 degrees Fahrenheit (1 to 3 degrees Celsius) is recommended for proper preservation.

Now that you have successfully cured your beef, let's move on to cooking it. When ready to cook the cured beef, rinse it thoroughly to remove excess salt. This step is important to ensure that the final dish is not overly salty.

To prepare the cured beef, it can be boiled or roasted according to personal preference. Boiling the beef allows for a moist and tender result, while roasting will produce a flavorful crust.

To serve the cured beef, thinly slice it against the grain. This will ensure tenderness and help to maximize the flavors. It can be enjoyed as a main dish, incorporated into sandwiches, or even used as an ingredient in recipes calling for cured beef.

Similar to Mrs. S. A. Powers' recipe, there are other traditional methods of curing beef around the world. Corned beef, popular in Irish and Jewish cuisine, involves curing beef in a similar way but often includes additional spices such as cloves and peppercorns.

Pastrami, commonly associated with Jewish delicatessens, is also made by curing and smoking beef. The addition of a spice rub, typically containing coriander, black pepper, and paprika, gives pastrami its distinctive flavor.

In conclusion, curing beef is a time-honored technique that allows us to preserve and enhance the flavor of meat. Mrs. S. A. Powers' recipe provides a simple and effective method for curing beef, ensuring a delicious end result. So why not try your hand at curing beef and enjoy the satisfaction of creating your own flavorful and preserved meat?