Pickle for Curing Beef , Pork , Etc
Ingredients
Directions
Combine the salt, saltpetre, sugar, and peppercorns in a pot.
Add the water and bring to a boil for 5 minutes.
Pour the mixture into a salting pan for use.
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 curing.
- Saltpetre
- Helps preserve the meat and gives cured meat its pink colour.
- Sugar
- Softens the harshness of the salt and adds mild sweetness to the cured meat.
- Peppercorns
- Adds aroma and a mild peppery flavour to the meat.
The step that matters
Boiling the brine. Boiling dissolves the salt, saltpetre and sugar fully into the water, so the brine is evenly mixed and cures the meat uniformly.
“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.
You might also like
Chicken Salad623 recipes
Salad Dressing491 recipes
Tomato Salad179 recipes
Cold Slaw160 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.