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To Salt and Pickle Beef, in Yarious Ways

This recipe uses saltpetre, which may render the meat indigestible.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and sugar are a kitchen classic. They rank in the top 37% of all ingredient pairs, and cooks put them together in 5,435 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

To Salt and Pickle Beef, in Yarious Ways

Ingredients

Directions

  1. Hang the meat for 2 days in mild weather or 4-5 days in winter before salting or pickling.

  2. In summer, immerse the meat entirely in brine to prevent flies and spoilage.

  3. Trim the meat and remove any kernels from the fat.

  4. Rub fine dry salt over the meat and let it sit until the next day.

  5. Drain the blood from the meat before curing.

  6. In very cold weather, apply warm salt to the dry meat.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + sugartop 37% of all pairs
    Smell alikelow
    Cooked together5,435 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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