Dry salting meat (corned beef) is a good way to store meat without refrigeration.

Dry salting of meat is a fairly common way to store it. Usually it is used when the freezer is already full, and the sausages and stew are done, but there is still fresh meat left. Another reason to use this salting method is before smoking. In both cases, dry salting of meat is ideal.

Ingredients: Bay leaf, meat, food nitrate, sugar, salt, black peppercorns, garlic

First, prepare a pickling mixture of salt (take 70 g), sugar (you only need 1 g) and food nitrate (also 1 g). This amount is enough for 1 kilogram of meat.

If you are going to salt the meat more, then recalculate the number of components of the mixture.

Next, rub the pieces of meat with the prepared mixture. In pieces where there are bones, be sure to cut the meat with a sharp knife all the way to the bone and salt the cut - this is necessary so that the salt evenly saturates the meat product.

Place the meat sprinkled with the mixture tightly in, preferably a wooden bowl. Between the pieces of future corned beef, place bay leaves, peppercorns, garlic - do not take a lot of these spices (3 pieces for each kilogram of meat preparation). Place a flat board on the meat with salt and spices, and any suitable weight on it.

Every three days, turn the meat over and additionally rub it with salt, which was sprinkled from the pieces onto the bottom of the wooden box.

Corned beef should be stored in a cool place.

Dry salting of meat allows you to get a tasty product in just three weeks - it is during this time that the pork is fully matured. Remember that before use, you first need to soak it in water, and only then prepare all kinds of dishes from it.

In the video, watch a similar recipe from South American Indians: South American salted beef - charqui.