2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
1. Brine for beef and pork
2 kg of salt, 200 g of sugar, 50 g of nitrate and 20 l of water are boiled. In such brine, even the hardest beef becomes soft and so the salted meat lasts for several months without spoiling. But before flooding it, the meat must be drained of blood and rubbed well with salt, and the brine must have cooled. In this brine the young pork becomes soft after four or five days, but the old and the thighs must stay for at least two weeks. The brine can be used several more times by adding a little salt and boiling (the foam must be removed);
2. Delicious fish brine
In 7 liters of water boil 2 kg of salt, 250 g of nitrate and 2-4 kg of sugar or sugar syrup.
This brine is very suitable for fish - after staying in it for two months, it becomes very tasty. Arrange the fish in a barrel in layers, sprinkle each layer with salt and pour the brine on top;
3. Pork brine
Prepare brine from 5 liters of water, 450 g of salt and 50 g of nitrate. The meat is cleaned of blood, rubbed with salt and poured with cooled brine;
The meat prepared in this way can be stored in brine for months. The hams intended for smoking are kept in this brine for at least two weeks. The young pork in such brine after five days becomes very soft. And this brine, like the others, can be used several times by adding a little nitrate and boiling it (the foam is rubbed);
4. Secondary salting
A mixture of 32 parts salt and 2 parts nitrate is very good, especially for secondary salting. If they put 3 parts of nitrate, the meat becomes very red;
5. Salting of meat for drying
Good for salting meat intended for drying is a mixture of 32 parts salt, half part saltpeter and 3 parts sugar;
6. Salting with juniper aroma
Prepare a mixture of 32 parts salt, 3 parts nitrate and 3 parts juniper beans. The amount of salt should be in accordance with how long the meat should be kept. If more salt is added, the meat will last longer, but will not be as tender. For 100 parts of beef, 5 or 6 parts of salt and 1/2 part of nitrate are enough.
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