☦️ 👰🏻 👂🏻 How to salt meat at home - recipes, cooking features and reviews 🏤 🗿 🤸

How to salt meat at home? Every caring hostess asks this question sooner or later. The secrets of preparing delicious and high-quality dishes in front of you.

General principles

Before deciding how to salt the meat, you need to learn a few basic principles of cooking:

The best choice is pork ham. This part of the carcass is rather oily, therefore it is well salted and effectively absorbs the aroma of various seasonings.
The familiar chicken breast also lends itself well to salting. The legs are much more complicated.
A typical set for salting meat is extremely simple. This is, in fact, the basis, that is, chicken, pork or beef, as well as salt, bay leaf, pepper, coriander and sugar. From dishes, a large 30-liter capacity or 10-liter bottles are suitable.
There are two ways of salting - brine and dry.
Before you salt the meat, remember an important truth. Immediately get a salted and healthy product will not work. Corned beef is canned food. And canning is a long and painstaking process.

Rustic corned beef: ingredients

Products for this mouth-watering treat can be found in any store:

pork pulp - two kilograms;
sugar - two tablespoons with a slide;
salt - eight tablespoons;
black pepper - one tablespoon;
coriander and white pepper - one dessert spoon;
nutmeg (ground) - two to three pinches;
hot pepper - three to four pods;
cognac - 50 milliliters;
garlic - two heads;
paprika (ground) - one teaspoon;
cinnamon - a quarter of a teaspoon.

How to cook country style pork

How to salt pork meat? First you need to prepare the dishes. It can be enameled or porcelain. It must be rinsed with hot water along with soda, wiped and dried. In addition, you should stock up with linen or cotton cloth. It will take two canvases measuring 30 x 100 centimeters.
Next, cut the pulp into pieces, rinse and wipe off moisture. Slices of meat weighing 300-400 grams should be obtained.
Then you need to mix salt, sugar, as well as chopped pepper and coriander. Slices of pork should be dipped in turn into spices and gently rub them. Part of the remaining topping should be scattered on the canvas.
After this, the meat should be spread on a cloth over salt and spices, leaving a 2-centimeter distance between pieces. At these intervals, lay the peeled cloves of garlic. Further, the entire surface must be covered with the remaining spices.
Now the pork should be tightly wrapped in a cloth, put in a container for salting and crushed with a load on top. A two-liter jar filled with cold water is suitable.
Then the future corned beef needs to be sent to the refrigerator for 5-8 hours. After this, the meat must be removed and expanded. The resulting moisture should not be poured.
Spices and salt remaining on the fabric must be poured into a bowl. And pork chunks should be grated with paprika, cinnamon and nutmeg. Next, the meat must again be wrapped in a cloth on which you can sprinkle garlic and pods of hot pepper. Vegetables should be uncut without visible damage. Then corned beef must be wrapped in another layer of cloth, put in a bowl and placed in the refrigerator. For greater piquancy, cognac is allowed to pour into the brine.
Now the meat needs to be kept in brine for 24 hours. At the same time, it should be turned over every six hours, and once every two hours - watered with the brine that stands out. After 24 hours, it is necessary to free the pork from the tissue. From it you need to clean all the spices. All crumbs should also be removed from the canvas. It is necessary to squeeze it carefully and wrap them with pieces of corned beef - two in each serving. You can insert garlic and pepper into the pulp.
After this, corned beef needs to be decomposed in a colander or sieve. Once a day, meat should be turned over. After three days, you can cut off and try a piece of meat. The maximum exposure time of the product is 10 days.

Now you can safely say that you know how to salt pork meat. However, there are other ways to cook this mouth-watering delicacy.

Hot Brine Pork: Product List

This dish cooks much faster, and the result is no worse. This recipe will help the hostess save time and effort. Before you learn how to salt meat hot, get acquainted with the list of necessary products.

Ingredients:

meat - one kilogram;
water - one and a half liters;
salt - one glass;
black pepper - four peas;
garlic - two cloves;
bay leaf - two pieces.

Hot brine pork recipe

First of all, you need to prepare a saline solution and dip the bay leaf and crushed allspice into it.
Then the brine should be put on high heat, bring to a boil and cook the meat in it for 5 minutes.
After this, the pork must be cooled in a warm place. It must be aged in saline for at least 10 hours. In this case, the meat should always be covered with liquid.
Next, the product must be removed from the pan, grated with chopped garlic, placed in a plastic container and put in the cold. In three hours, it absorbs all the garlic aroma.

Now the dish can be considered ready. Try to make smaller pieces of pork so that they are better salted.

Smoked salting

What could be tastier than smoked sausage? Smoked meat only! Everything matters in the preparation of this treat. But how to salt meat for smoking is the most important thing. Of the variety of options, we will present the best.

Dry way

Dry salting is considered optimal. It is fast and comfortable. The bottom line is to generously salt the meat with dry salt, carefully rubbing it with your hands. For a strong option, the amount of salt or curing mixture should reach 10% by weight of the product. A weak ambassador allows the use of 8%.
Next, the meat must be laid in a large container in separate layers. Each of them must be generously sprinkled with salt. A wooden circle with a load should be installed on top.
Four days later, the product settles. It will be necessary to fill the vacated space with fresh pieces of meat and pour the container to the top with brine. To do this, 200-220 grams of salt should be dissolved in each liter of pure water. Then the container must be tightly closed again and pressed on top with something heavy.
After 15-20 days you will receive a tasty and fragrant corned beef. It can be successfully used for smoking.

Wet Way

How to deliciously salt the meat in a wet way? To do this, place it in a large container and fill it with saline prepared in a ratio of 1 liter of water per 250-260 grams of salt. The liquid must first be boiled, and then cooled. Wet ambassador assumes holding for 20-30 days. In this case, you must ensure that the meat does not deteriorate. Alarms can include mold, clouding of the brine, the formation of foam or the appearance of odors. The finished product should be dense and evenly colored throughout the depth. However, it will be possible to accurately determine the quality of corned beef by preparing roast or kebab from it.

Now you know how tasty it is to salt the meat for smoking. Choose the method that you like best and use it.

Cooking bacon

As a rule, cooks prefer lard with streaks of meat. It gives the product a piquant and rich taste. In order to use the tips on how to salt lard with meat, prepare the following foods:

garlic - one head;
bay leaf - four pieces;
salt (coarse) - 100 grams;
seasonings to taste;
fat with meat streaks - one kilogram;

Cooking method:

First you need to mix salt and spices, and peeled garlic into slices.
Then the product should be thoroughly grated with a curing mixture. Garlic should be inserted into special cuts and distributed along the entire length of the formation.
Next, you need to put the fat in a container for salting. At the bottom, you need to pour the curing mixture. Layers should be laid out with the skin out. One piece with the skin down, and the other, on the contrary, with the skin up.
After this, the workpiece must be sprinkled with salt and spices and covered with a towel.
The first couple of days, the product should be salted at room temperature. Then it needs to be brought to condition in refrigerators. Usually, three days after the start of pickling, it can already be served to the table.

Interestingly, it is impossible to oversalt fat. The structure of the product is such that it incorporates exactly as much salt as needed. Therefore, the answer to the question of how to salt salted meat with layers of meat is very simple! The main thing is to know a good recipe and stock up on the right foods.

Salting in banks

There are very convenient five-minute recipes. On them you can cook exceptionally delicious delicacies. Moreover, for this it is recommended to use the most ordinary glass containers. Learn how to salt meat in a jar below.