Hamburg Pickle
Ingredients
Directions
Make the brine
Boil all ingredients together for 20 minutes.
Skim the mixture well.
Pour the brine into an earthen pan and let it cool.
Use
Once cold, it is ready for use with meat.
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
- Preserves the meat and draws out moisture while seasoning it.
- Brown sugar
- Adds sweetness and rounds out the sharpness of the salt.
- Saltpetre
- Helps cure the meat, preserving it and giving it a pink colour.
- Black peppercorns
- Add a sharp, aromatic spiciness to the brine.
The step that matters
Let the brine cool completely. The brine must be fully cold before it touches the meat. Hot brine would begin cooking the meat's surface and could disrupt the cure, so waiting for it to cool is essential.
“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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