To Dry Salt Beef and Pork
Ingredients
Directions
Prepare
Lay the meat on a table or in a tub with a double bottom to allow brine to drain off.
Rub the salt well into the meat, ensuring every part is covered.
Cure
Place the meat into a container and turn it frequently until the brine stops forming.
Once the brine has ceased, bury the meat completely in salt and pack it tightly.
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 salt
- Draws moisture out of the meat and preserves it through curing.
- Beef or pork
- Is the main meat that is cured, becoming firmer and preserved by the salt.
The step that matters
Turning the meat until the brine stops forming. Salt draws liquid out of the meat, and this brine must be allowed to drain away. Turning the meat frequently keeps every surface in contact with the salt so the cure is even and the meat is not left sitting in its own liquid.
“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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