Corned beef
Homemade corned pork - a simple mixed recipe for making salted meat at home.
Our ancient ancestors knew and successfully prepared how to properly make corned beef from pork. Nothing fundamentally changed in the recipe; it is still popular today for several reasons. Firstly, preparing corned beef is very simple to perform, and secondly, meat prepared in this traditional way is stored for a long time and does not lose its taste and quality properties.
Salting meat in brine or wet brining meat for storage is a simple way to prepare corned beef.
Wet salting of meat allows you to make corned beef, preserve it for a long time and at any time prepare new and tasty meat dishes.
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.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
- Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
