Peesekved Meat
Ingredients
Directions
Make the brine
Combine the salt, saltpetre, and water in a large container to create a brine.
Soak very lean strips of meat thoroughly in this brine to preserve them and prevent decomposition.
Serve
When preparing the meat for serving, use fat or lard.
Flavor the meat with vegetables, herbs, and good gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Draws moisture out of the meat and seasons it, slowing spoilage during brining.
- Saltpetre
- Acts as a curing agent that helps preserve the meat during brining.
The step that matters
Soak the meat thoroughly in the brine. The brine must fully reach every strip so the salt and curing agent penetrate evenly. Uneven soaking leaves parts of the meat less preserved and more prone to spoiling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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