Salt Beef - The Brining Process

[@alabamalife348]

your video was a great help for me! I used it as a base and put my own touch on it. my corned beef turned out to be phenomenal! I then made pastrami with a nice chunk of brisket point. best sandwiches I've ever had! thanks for the help. I'll be doing this regularly!

[@doc_w7762]

Hi What is the advantage of mixing Sea Salt with Kosher Salt ? a commercial consideration or a taste or chemical reaction? Regards Doc

[@thedinnerroom8994]

Just for taste. If you have a dish of different salts, they will all taste different. Himalayan rock salt is a completely different taste to Kosher salt.

[@samuelpepys2108]

50 grams of Saltpetre is way over the top. 1.8 grams per kilo of meat / water is enough.

[@HouseHouse45]

Himalayan SEA Salt? :)

[@thedinnerroom8994]

The Himalayas were under the sea many thousands of years ago. That's where the deposits were laid down, therefore we are just arguing semantics. I videoed what it said on my packet of salt if anyone wanted to get the ingredients from a shop.

[@FoodScientist]

Its not Himalayan "SEA" salt. Its Himaliyan "ROCK" Salt, aka Himaliyan pink salt. Its not harvested from the sea, but is found in salt mines of himaliyan and karakoram mountain ranges

[@thedinnerroom8994]

The Himalayas were under the sea many thousands of years ago. That's where the deposits were laid down, therefore we are just arguing semantics. I videoed what it said on my packet of salt if anyone wanted to get the ingredients from a shop.