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Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
Remove the pot from the heat a allow the brine to cool completely.
Take 750g of beef fillet or rib-eye or fillet and pat this dry.
Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.