Pickle for Meat
Ingredients
Directions
Combine salt, brown sugar, saltpetre, and water in a large pan.
Boil for five minutes, then skim thoroughly.
Strain the mixture and let it cool before using.
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
- Seasons the meat and draws out moisture while helping it stay juicy during curing.
- Brown sugar
- Adds sweetness and balances the harshness of the salt in the brine.
- Saltpetre
- Helps preserve the meat's pink colour during curing.
The step that matters
Skim thoroughly after boiling. Boiling draws impurities and foam to the surface of the brine. Removing them keeps the liquid clear and prevents off flavours or spoilage in the cured 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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