I want to make spiced beef but cant get hold of saltpetre, is it possible to leave this ingredient out and does it need to be soaked in brine before being spiced?
2007-05-30 06:58:49 · 4 answers · asked by stuartie74 2 in Food & Drink ➔ Cooking & Recipes
Saltpeter is potassium nitrate which is used a food preservative, especially when it comes to botulism in sausage making and curing meats.
I don't know what spiced beef is... if it's cooked or dry cured.
Botulism is a concern because it can cause serious food poisoning. The ideal enviroment for botulism is low acidity and low oxygen enviroments as in the center of a dry cured sausage, especially sausages that are uncooked, dry-cured and the center is a low-oxygen enviroment. Saltpeter prevents the growth of botulism.
If you can't find saltpeter (potassium nitrate), than look for sodium nitrate. For sausage making, about 10 pounds of meat you can use about 1 tsp (0.2 oz) of sodium nitrate.
With sodium nitrite/nitrate, it also helps fix the color (red) of the meat. I'm sure saltpeter does something similar.
However, with all of this said, if spiced beef is cooked and you don't mind that it's not bright pink/red (like a ham or corned beef) when it's cooked, the you're okay leaving it out.
2007-05-30 07:04:00 · answer #1 · answered by lots_of_laughs 6 · 0⤊ 0⤋
I didn't know there was such a thing as a prepared stew powdered mix. The onions, garlic and black pepper (fresh ground) are pretty much enough. The trick is to brown the meat in the bottom of the pot (sprinkle w/salt & pepper first) before adding the other ingredients. I will use some decent red wine and a few bay leaves. Other spices you might add are strictly to your own taste. I love spice and flavor, but it's easy to mess up a simple dish. Using whole, small onions can be fun too (the really small ones). I love the way they taste after cooking in the gravy. peace .
2016-05-17 05:36:26 · answer #2 · answered by cinthia 3 · 0⤊ 0⤋
I grew up in Southern Africa, and I assume your spiced beef would be like BILTONG!!!! We used to just soak the beef in lots of salt, spices (ground corriander, garlic powder, pepper etc.) and the key element was Vinegar. Then hung it out to dry/
2007-05-30 10:13:31 · answer #3 · answered by tennbug 1 · 0⤊ 0⤋
Are you sure the recipe says saltpetre? I thought that was an ingredient in gunpowder! Lol
2007-05-30 07:02:53 · answer #4 · answered by TAFF 6 · 0⤊ 0⤋