Beep Pickle
Ingredients
Directions
Make the brine
Boil the salt, sugar, and saltpetre in the water.
Skim the mixture until the scum ceases to rise.
Allow the mixture to cool.
Cure the beef
Pour it over the beef in a tub or deep pan until the meat is fully covered.
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
- Salt
- Draws moisture out of the meat and seasons it while helping preserve it.
- Coarse brown sugar
- Adds sweetness and balances the harshness of the salt.
- Saltpetre
- Helps the meat keep its pink colour during curing.
The step that matters
Skim the mixture until the scum ceases to rise. Scum is impurities that rise as the brine boils. Removing it keeps the brine clear and stops residue from spoiling the cure or tainting the meat.
“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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