2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Salting is done in dry and cold weather, when the meat is quite hardened. If the weather is warm, it is better to work in a cool winter. After salting, it is subjected to additional processing by drying or smoking.
Salting can be done in two ways - dry and wet.
Dry salting
The dry method has the disadvantage that the salting is not so even, but it is easier. The meat is rubbed with a mixture of 1 kg of salt, 15-20 g of nitrate and a little sugar. Arrange in a suitable container, placing spices between the rows - bay leaf, cloves, cinnamon, savory, black peppercorns. Every day the pieces are turned over to dip well in the formed brine.
Salting lasts at least 15 days depending on the size of the pieces. The meat is then removed, washed with cold water, drained and pressed.
Wet salting
After the meat is formed, a salty mixture is prepared, which is calculated at 75 g per kilogram of meat. Half a kilogram of sugar and 25-30 g of nitrate are added to one kilogram of salt. Sugar in this amount is needed to prevent the meat from hardening from salt and nitrate. Thoroughly rub the pieces with this mixture, taking care to salt them completely everywhere - including in the holes left when removing the bone at the shoulder, as well as along the bones themselves. If the mixture remains after the first rubbing, it must be completely swallowed.
Thus salted, the meat is arranged tightly in a wider vessel, pressed with a board and weight and left to stand overnight. The next day, pour the brine, prepared in a ratio of 22 liters of water, 6 kg of salt, 2 kg of sugar and 50 g of nitrate. The mixture is boiled, the foam is scraped off and after removing from the heat, 100 g of black pepper, 25 g of cloves, a few bay leaves and a little savory are added. You can also add garlic.
Once the brine has cooled completely, pour it over the meat. This amount should be enough for about 100 kg of meat, depending on the tight arrangement of the pieces in the dish. For other quantities of meat, the brine is calculated accordingly.
The duration of soaking depends on the size of the pieces. For thighs of 8-9 kg 14-15 days are enough, for the shoulders - 8 days, and for the smaller parts - fish, ribs, etc. - 5 days. During this time, the meat is turned daily, not touched by hand, but using a fork.
After salting is finished, the pieces are left to dry for 4-5 days, tightened well with twine and pressed between two boards to drain the brine well.
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