Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓
Beep and Pork
Ingredients
Directions
Hang the meat for a few days until tender.
In hot weather, salt immediately after wiping dry.
Sprinkle the meat with water and hang to dry for a few hours.
Rub half the salt into the meat evenly.
After two days, rub in the remaining salt.
Turn the meat daily and keep it covered with the brine.
If needed, reuse the brine after boiling and skimming.
Joint the brisket and flat ribs to allow salt penetration.
Pack the meat tightly in salt, placing prime pieces at the bottom.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Beef + porktop 1% of all pairsSmell alikestrongCooked together5,690 recipes
Shared aroma: 12-methyltridecanal (tallowy, beefy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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