Homemade corned pork - a simple mixed recipe for making salted meat at home.

For this meat preparation we will need:

• meat (pork or beef) – 10 kg;
• salt – 1 kg;
• food nitrate – 10 g;
• juniper berries - any amount;
• bay leaf – 5-6 pcs. (for each layer of meat);
• ground black pepper - ½ tsp. (for each layer of meat).

I want to talk a little about the mixed method of cooking corned beef that we use in this recipe. It is called mixed because at the beginning we salt the meat using the “dry” salting method, and then fill it with prepared brine and then the corned beef is salted using the “wet” method.

For salting meat, it is best to use tightly knit wooden tubs (oak) that do not allow moisture to pass through.

How to make corned pork at home.

In order to cook corned beef, you need to take meat from a recently slaughtered carcass (not only pork is suitable, maybe beef) and cut into fairly large pieces (300 - 400 grams). Larger pieces need to be cut with a sharp knife and salt should be poured into the resulting cuts.

Next, we carefully rub each piece of meat with table salt and place it in a barrel for salting. In a barrel, each layer of meat must be sprinkled with salt and saltpeter. In order for the corned beef to have a spicy taste and rich aroma, you can make a layer of various spices between the layers of meat.

Be sure to add salt to the top layer of the tub. Then we put the barrel of corned beef in a cold place for three days (t from 3 to 5 °C).

After 72 hours, the corned beef is poured with cold brine.

Preparing brine for the cape is very simple; dissolve the salt in chilled boiled water. For this we need:

• boiled chilled water – 10 liters;
• salt – 2 kg.

The brine should completely cover the meat in the barrel. Place a wooden circle on top of the meat and apply pressure.

So the corned beef should be salted in brine for a month.

The same dishes can be prepared from salted meat prepared according to this recipe as from fresh meat. Before preparing dishes using corned beef, the meat must be soaked in water, thus freeing it from excess salt.