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Pickling Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pickling Meat

Ingredients

Directions

  1. Boil water and dissolve coarse sea salt to create a brine.

  2. Immerse the meat completely in the brine.

  3. Change the position of the meat daily if stacking.

  4. Allow the meat to soak for 4-10 days depending on thickness.

  5. Wash the meat well before boiling if it has been salted too long.

Recipe from a historical cookbook (Internet Archive).

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.

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