Salted meat at home. How to salt a pork barrel

Ambassador is one of the most effective methods for harvesting meat for the future. Usually take pork for salting. They also salt lamb, beef and horse meat, choosing the fattest and juiciest pieces. Now we will learn how to salt meat at home.

Salting meat cooking recipe

In order to salt the meat, cooled meat is taken no more than 2 days after slaughter. Frozen meat should not be salted. For uniform salting of meat, it must be cut into equal pieces. In order to salt the meat, they use washed and scalded tubs, in extreme cases, enameled dishes. Salted meat must be stored not at home, but in cold cellars, and spoiled brine can be replaced with a new one, if the brine has leaked out or evaporated, then you can add a new one.

When salting, when meat is salted, chemically pure sodium nitrate is often used, which retains the color of the meat well, but its excess significantly worsens the taste of salted meat. The added sugar softens the meat product and gives it a delicate taste. Spices and fragrant herbs, mainly coriander, marjoram and basil to salt the meat, prevent the decomposition of meat and improve the taste of salted meat.

Properly salted meat at home is well preserved for more than a year and has its own taste and aroma.

How to salt meat at home - a recipe in brine

To salt the meat, 1 liter of boiled water, 100 g of sugar, 160 g of salt, bay leaf, allspice, garlic, cardamom and other spices are taken per 10 kg - to taste.

The brine in order to salt the meat must be cooled to a temperature of 2-3 ° C and filtered. Put the pieces of meat in wooden tubs and pour over the brine. Cover the tub with a wooden circle on top and set the load. Once every 10 days, it is necessary to shift the meat - move the upper pieces down, and raise the lower ones up. After 6-8 weeks the meat is ready.
Reducing the salt in the brine improves the taste and aroma of the finished meat, but salt to salt the meat should be at least 12%. Now you have learned how to salt meat in brine.

How to salt meat at home - dry salting recipe

In order to salt the meat, we take 5 kg of salt, 2 kg of sugar and 160 g of saltpeter per 100 kg of meat, put pepper depending on the desired spiciness of the product.

Pre-prepared pieces of meat, to salt, rub with a mixture of sugar, salt and saltpeter. On the bottom of the dishes we place a wooden grate on which we lay out a layer of meat, which we sprinkle with the pickling mixture, then again a layer of meat, sprinkled with the mixture, and so on to the very top. We put a clean cloth on the top row and put oppression. Once every 3 days, we shift the pieces of meat to salt. Salting meat at home lasts 2-5 weeks, depending on the size of the pieces.
Meat cooked this way can last longer than canned in brine.
After salting, the meat is hung on hooks and stored at home in a cold place. Salted meat is soaked before eating.

- nothing more than meat cooked by prolonged exposure to salt. Previously, this method of cooking served only to extend the shelf life of meat, but now, when there are refrigerators in every family, corned beef has turned into an independent dish, which, although rarely, regularly appears on our tables.

Corned pork - recipe

There are two methods of salting meat: dry and using saline. In the recipe below, we will talk about the dry method of salting meat.

Ingredients:

pork belly - 1.5 kg;
garlic - 3-4 cloves;
bay leaf - 5 pcs.;
salt - 120 g;
black pepper - to taste.

Cooking

Wash pork belly and pat dry with paper towels. Cut the garlic clove into slices. We make small but deep cuts in the meat, into which we put the pieces of garlic. Rub the brisket with a mixture of salt and ground black pepper, and then place the meat in an enamel pan. We cover the pan with a lid or a plate, and put a load on top. Now the meat needs to be salted for three days in any cool place, for example, a refrigerator, balcony or cellar. During the entire time of salting, juice will stand out from the meat, which should be drained. After the brisket has been salted and excess moisture has come out of it, we wash and dry the meat again, and then put it in a jar of garlic and bay leaf. Now the pork should stand in the cool without a press for another three days. If during this time the juice does not start to stand out from the meat again, it is cooked perfectly.

Chicken Corned Beef - Recipe

Ingredients:

chicken - 5 kg;
saltpeter - 20 g;
salt - 2 kg;
sugar - 1 teaspoon.

Cooking

Before making corned beef, the chicken carcass can be cut into pieces, this will speed up the salting and make it more uniform. But no one forbids you to salt the whole chicken, this will not spoil it.

We mix all the ingredients of our curing mixture: saltpeter, salt and sugar. We make several shallow cuts in the chicken carcass or its parts and rub the meat with the prepared mixture, laying it in the resulting cavities. So distribute half of the curing mixture. At this stage, garlic and / or bay leaves can be added to the chicken.

Now we put the chicken in an enamel basin and put it under the press. After 3 days, the meat should be evenly salted, and do not forget to drain the secreted meat juice daily. After that, transfer the chicken to a jar or barrel and fill it with a strong brine prepared from the rest of the salt mixture and 5 liters of water. In this form, the meat can be stored until consumed.

Corned beef can be safely called the prototype of modern beef or pork stew. Previously, you had to try to ensure the freshness of the product and at the same time preserve its taste value. Thanks to the resourcefulness of our ancestors, foods such as corned beef and jerky appeared in our diet.

Salting meat at home always begins with the choice of product. Do not be stingy and take only fresh meat. As a result, you will get a quality homemade product with an amazing smell and ham taste. The color of the cut should not be too bright, otherwise it indicates a stale product. Fat layers should be snow-white, not yellowish. For salting and drying, you can take both the pulp on the bone, and clean - tenderloin. There are several ways to salt meat at home:

Dry salting - only salt and dry seasonings are used, no liquids are added.
Brine method - pieces of pulp are salted in brine.
Mixed option - the raw material is first salted in a dense saline solution, then hung out to dry or dried in a suitable place for this.

The salting method will depend on the recipe and the conditions you have.

Pork meat in brine

The recipe is simple and does not take much effort and time. And in the end you get a delicious snack.

In an enamel bowl, mix a glass of salt, two liters of water, pieces of bay leaf and five crushed peas of allspice. Boil the resulting mixture and cool. Cut a kilogram of pork into pieces no larger than a fist. Put the pieces of pork interspersed with slices of garlic in a container for salting. Pour the pork with the cooled brine and refrigerate for ten days. After this time, the snack can be tasted. Brine marinade cannot be reused.

dry salting

This method of salting is especially popular, as it is very simple. It can be applied to the fatty parts of the pig as well as to the leaner ones. It is preferable to choose clean pulp, without bones. Cut the pork into pieces no thicker than three centimeters. For a kilogram of pulp, you need to take 250 g of rock salt. For a piquant taste, you can add grated walnuts and coriander to the salt. Grate the flesh thoroughly with the resulting spicy-salt mixture and place the fat in dense layers in a container for salting.

Put a plank on the workpiece, load on top and cover with clean gauze. Under the influence of oppression and salt, the meat will release a lot of juice, it is not necessary to pour it out. After five days, the salted meat will be ready.

Salted lard

For 1 kg of fat with a slot, you need 150 g salt and a bag of ground pepper, as well as garlic. Make a general mixture of spices. Cut the salo into pieces no more than four centimeters in length, roll the pieces in the salt and pepper mixture, sprinkle with thin slices of garlic and send to a pickling container. The fat is salted in this way for three days. Excess salt can be scraped off with a knife before use.

Corned beef and chicken

No less attention should be paid when choosing beef and chicken for pickling. As with pork, the color of the product will signal its freshness. For beef, a bright burgundy hue will be the first sign of a stale product. Layers of yellow fat will indicate that the animal was old, and taking this meat for salting is not the best option. Given that the tendons and joints of cows are more rigid and strong, it is not recommended to take flesh on the bones for salting. Better get by tenderloin and sirloins.

As for chicken meat, the situation is simpler with it. Most often, the chicken is dried. Traditionally, for this, chicken breasts are taken or the whole carcass is dried. When choosing a product, pay attention to the color of the skin and meat. They should be a natural pinkish color. Yellowish and gray colors are unacceptable and indicate that the meat is old or stale.

Hot cured beef

A quick version of salted beef. The meat is ready to eat the next day after cooking. As components it is necessary to prepare:

Prepare hot brine. To do this, put the water on the fire, add all the spices there, except for the garlic. When the water boils, carefully introduce the meat into the water and cook for five minutes. Remove from heat and leave indoors for ten hours. The meat should be constantly under the marinade. Before eating corned beef, you can rub with garlic- so the taste of the finished dish will improve.

Dried chicken fillet

A great option to diversify meat pickles. Chicken fillet is salted very quickly and also dried quickly at home.

Place a kilogram of fillet in two containers for salting and pour one spoonful of sea salt into each of them. Each piece of meat should be well rolled in salt. Pour thirty grams of cognac into each bowl. Cover the containers and refrigerate for two days. After half the time, turn the fillet to the other side.

When two days have passed, remove the meat and rinse from salt in water, dry with a paper towel. Prepare the spice mixture: coriander, dry basil, paprika. Grate each piece of fillet with these spices and wrap in clean gauze, tie with threads. Hang the resulting bundles in a well-ventilated place. for seven days.

Juicy, fragrant corned beef is a real homemade delicacy from available products, a healthy alternative to store-bought sausages, ham, and balyk. It is called "meat in a pirate way", compared with pastrami, basturma, Spanish jamon. Steam beef, tenderloin, tongue, pork, chicken fillet and even a harsh rooster breast are suitable for salting. The key ingredients of any corned beef are meat, salt and spices, which can be selected to your liking. The main condition is to correctly calculate the proportions, not to be mistaken with the amount of salt and to withstand the time required for ripening.

What is corned beef

Classic corned beef is salted meat with spices and herbs. It holds its shape well, cuts easily, has a dense texture. Traditional for Russian cuisine, the product enjoyed overwhelming popularity until the 19th century. It was added to cabbage soup, stew with goose giblets and savory pies, consumed cold and hot. Corned beef or pork stocked up for future use, as it did not require special storage conditions. The meat was kept in the cellar, taken with them on a long journey, served with fresh vegetables, horseradish, rye bread, young potatoes.

The nutritional value

The energy value of corned beef is about 251 kcal per 100 g of product. This figure varies, depending on the type and calorie content of meat, related ingredients (sugar, spices, oils, herbs). With moderate use, the product stimulates hematopoietic processes, improves metabolism, and strengthens the immune system. Restrictions are necessary for individual intolerance. Corned beef has anti-inflammatory and antioxidant properties, promotes the formation of bone and muscle tissues, is rich in vitamins, amino acids and minerals.

Corned beef recipes

There are many available, proven over the years options for cooking corned beef. The taste of the finished delicacy depends not only on the amount of salt and spices, but also on the very method of salting. Pork is generously rubbed with black and red pepper, herbs and other spices, dried. Beef is immersed in a salty broth without spices for 2-3 weeks. Chicken breast is pre-baked in the oven for 10-15 minutes. The meat comes to readiness in a few days or weeks, stored in paper or brine. The main thing is to find a good recipe, choose quality ingredients and follow the recommendations.

Pork

Time: 10 days 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 228 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

The classic recipe for spiced corned pork is simple, does not require expensive ingredients and knowledge of complex techniques. It is not worth harvesting too large pieces - the meat will be salted unevenly, which will be noticeable in the context and will affect the taste. It is dried in a suspended state or on a grate for the free movement of air masses. Corned beef pork will turn amber brown when you replace the traditional granulated sugar with cane or brown sugar. A pulp blank can be given a beautiful geometric shape by tying it with a thick thread.

Ingredients:

pork - 1.7 kg;
salt - 235 g;
nutmeg - a pinch;
brown sugar - 50 g;
ground red pepper - 35 g;
ground black pepper - 35 g;
ground allspice - 35 g;
coriander - 10 g;
seasoning for meat - 1 tbsp. l.;
cloves - to taste.

Cooking method:

Wash the pork, pat dry.
Mix brown sugar with spices - salt, cloves, red, black and allspice, nutmeg, coriander, seasoning for meat.
Line a work surface with cling film, parchment paper, or paper towels.
Spread the spice mixture in an even layer.
Put the washed pork on top. Roll, turning the meat over and pressing seasonings into it. Spices should fit snugly to the fibers, forming a continuous "fur coat".
Transfer to a bowl and refrigerate overnight.
After 22-24 hours, remove the pork, carefully remove excess spices and salt with the blunt side of a knife or wooden spatula.
Wrap meat in paper towels and leave in a cool, dark place. Change towels when wet.
Pork will be ready to eat in 9-10 days.

Beef in a jar

Time: 3 weeks.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

You can cook corned beef in a jar from tender tenderloin, juicy brisket and beef on the bone. The amount of meat and the size of the pieces depend on the volume of the container. For storage, three-liter and five-liter jars are suitable. The brine should completely cover the beef. Salt is used as table salt, preferably large, crystalline. From iodized salt and varieties "Extra" should be discarded. Corned beef can be consumed earlier than 3 weeks if heat treatment is expected. When added to soups, cereals or broths, the dish is salted and seasoned with spices last.

Ingredients:

beef - 1.8 kg;
salt - 640 g;
garlic - 10 teeth;
black pepper (peas) - 6 pcs.;
water - 5 l.

Cooking method:

Fill a large saucepan with water, add salt. Boil.
Cut the beef into large portioned pieces that can crawl into the neck of a jar or other container. The optimal thickness of the piece is 4-5 cm. It is not necessary to cut off all the fat - it will give the broth a fat.
Immerse meat in boiling brine.
Bring to a boil again, cook for 10 minutes.
Peel the garlic, cut large cloves in half.
Put the boiled beef in a jar or other deep dish, laying garlic and pepper between the layers. Several cuts can be made on the meat to fill the “pockets” with black peppercorns.
Fill with brine to the very top. The liquid will be slightly cloudy due to the salt and fat that melts when cooked. You don't need to delete it.
Close the lid, if necessary, use oppression.
Cool down. Remove meat from refrigerator.
The beef will be ready to eat in 3 weeks.

From chicken

Time: 15 hours.
Servings: 4 persons.
Calorie content of the dish: 64 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

Corned beef will be tasty and juicy if you choose a large chicken breast and fragrant spices - cloves, allspice. For a piquant taste and an interesting sourness, crushed juniper berries, favorite seasonings for chicken, are added to the marinade. While the fillet is baking and reaching the desired temperature in the switched off oven, the door cannot be opened. The advantage of corned beef or pastrami is that the appetizer can be prepared literally a day before the festive feast. It retains its density, flavor and texture and is easy to cut into slices instead of ham and sausage.

Ingredients:

chicken fillet - 800 g;
water - 1 l;
bay leaf - 3 pcs.;
sugar - 25 g;
salt - 65 g;
vegetable oil - 10 ml;
a mixture of dry Provence herbs - 1 tsp;
cloves - 8 pcs.;
black pepper (peas) - 8 pcs.;
allspice (peas) - 3 pcs.;
ground red pepper - 10 g.

Cooking method:

Combine chilled boiled water, salt and sugar. Stir.
Add spices - cloves, allspice, bay leaf, black pepper.
Rinse the chicken fillet, pat dry. Transfer to a deep saucepan.
Pour the meat with cold brine, put in the refrigerator for 12 hours.
Separately mix vegetable oil, Provencal herbs, red ground pepper. You can add ground black pepper if you like.
Remove the fillet from the brine, transfer to the foil.
Pat dry with paper towel.
Grate chicken meat with a mixture of vegetable oil, herbs, red pepper.
Place in preheated oven. After 15 minutes, turn it off, but do not open it.
After 2 hours, remove the finished corned beef from the oven.
Before serving, cut into portions without shaking off or trimming the spices.

How to use corned beef

Before eating a piece of appetizing salted meat, it is recommended to soak it in clean cold water, changing it several times. Homemade corned chicken breast can be consumed immediately, cut into thin portions. If the beef or pork was not marinated in salt water, but rubbed with dry seasonings and salt, the spices must be carefully removed with a knife. Meat is added to soups, stews, used as the basis for snacks. Original, hearty, extraordinarily tasty corned beef dishes diversify the daily diet and become the best decoration of the festive table:

Carrot-Pear Eintopf - a hot German appetizer with lard, pears, salted beef, spices, pink potatoes.
Sandwiches with corned pork, cheese sauce, pepper.
Labskaus, an old Scandinavian dish with salted beef, onions, potatoes, bacon, sea salt, was mentioned by sailors as early as 1701.
Canape with corned pork, goat cheese, olives, croutons.
Baked corned beef in Tatar style with black ground pepper.
Irish hash is a hot dish with salted pork, cream, eggs, parsley and spices.
Shchi, hodgepodge, pickle, other soups with corned beef (beef or pork is pre-soaked, almost no salt is added).
Ragout with salted pork, Brussels sprouts, smoked sausages, black pepper and other spices.
Chicken roll with the addition of ginger, carrots, capers, spices, corned beef, pork.