Measuring Milliliter
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How long does corned beef keep?
Comments (2)Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer...See MoreTrying To Figure Out Measurements For CSN17
Comments (1)Hi Awe, Just in case this question is sitting around too long, congratulations on putting your system together. It sounds like you got a small MicroGarden E&F kit from Botanicare, which is very sneaky when it comes to stating the size of the reservoir, but according to some people like the Amazon description has 10 gallons. I don't see that they have any 11 gallon one, so maybe the fill line is at 10 gal and there is an extra capacity of a gallon to provide some extra air-space to promote oxygenation without stagnating air around on the surface of the reservoir water too close under the tray is mounted on top. Like I said before, it's all in the CNS17 feeding schedule. All you have to do is look at the second page of it and see they list milliliters per gallon on the hydroponic feeding sheet. Just convert it to teaspoons per gallon by dividing by 5. So if you are starting seedlings it says to put in EACH GALLON: 1. CNS17 Grow : 5 mL (per gallon) 2. Liquid Karma : 2 mL (per gallon) 3. Vitamino : 2 mL (per gallon) 4. Pure Blend Tea : 2 mL (per gallon) I don't know what you are growing but if they are seedlings that's what they want you to do. Since it is 10 gallons, you need to multiply the amounts X 10: 1. CNS17 Grow : 50 mL (per 10 gallons) 2. Liquid Karma : 20 mL (per 10 gallons) 3. Vitamino : 20 mL (per 10 gallons) 4. Pure Blend Tea : 20 mL (per 10 gallons) And to convert that to teaspoons which you can deal with, like they say, 1 tsp = 5 mL, so divide by 5 like this: 1. CNS17 Grow : 10 tsp (per 10 gallons) 2. Liquid Karma : 4 tsp (per 10 gallons) 3. Vitamino : 4 tsp (per 10 gallons) 4. Pure Blend Tea : 4 tsp (per 10 gallons) So that's the nutrient recipe for the whole reservoir in concrete English cooking terms, if you have seedlings or starting clones. If they didn't give you one or more of the items in the kit, either call them and ask why it wasn't included so they may tell you to buy it 'cause you're doing something that needs it, or skip it assuming it was unnecessary and you already got the base fertilizer CNS17 mixed in. They also want lots of light as you begin the vegetative stage, they say 18 hours a day, sounds like a plan for some intensive crop. If you want help understanding the chart or doing the arithmetic for the rest of the growth stage requirements according to Botanicare, just be specific and someone will be happy to help further! But take note that all you have to do for ten gallons is double the numbers in the feeding schedule. So when you go vegetative, they have you add 10 mL/gal to 12 mL/gal which as we've seen for 10 gallons comes out to be 20 tsp to 24 tsp of CNS17Grow plus the new amouts of the other stuff (16 tspLK, 10 tspV, 10 tspPBT, check my multiplication) as the total to put in your reservoir each time you change old water for new. Be careful you water doesn't have chlorine in it, or it will kill some of these products and maybe hurt your plants. Some of the products are alive microbe stuff. Good luck growing - it is really a nice system you got and very durable trays. I hope it provide lots of fun! PS, just use 10 gallons even if you think it might be closer to 11. That's because even though the feeding schedule is talking about gallons, they are actually using 4 liters to present the numbers, which is 1.05 gallons, so the amounts we figured out above are really for 10.5 gallons, but Botanicare obviously doesn't care about a half gallon either way. This post was edited by PupillaCharites on Sat, Mar 22, 14 at 23:15...See MoreWhy prefer Castile soap for aphids?
Comments (5)Dishwasher liquid won't work, it's not soap. for it to really work you need real soap (it can't be called soap unless it is based on fatty acid salts - I learned that legal bit of info when I was making soap), the fatty acid salts are supposed break down the bugs cells. I like neem oil, but I hate the oily residue it leaves, don't have that issue with insecticidal soap. But then, I have tried everything to control aphids in the greenhouse, I have yet to find anything that kills them for good, (or for that matter, even puts a dent in their propagation) except tossing them out in sub freezing weather. Pam...See MoreCookalong #2 --------------------- GARLIC
Comments (5)Jasdip, These were the other threads. The cookalongs. I know I said tried and true, but this is what I was thinking of......See More
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