Homemade salting of meat - recipes

Salted brisket has fans all over the world, and there are many recipes for how to prepare this fabulous delicacy. Store-bought salted brisket may disappoint with its taste. Often this is an over-salted and over-dried piece of lard with meat, which costs an insane amount of money, but is very difficult to chew. Don't waste your money on a finished product, but read the recipe on how to brine brisket at home.

With the advent of miniature home smokers, every housewife has the opportunity to smoke meat in her own kitchen, even every day. But for smoked meat to be tasty, it must be cooked correctly. We’ll talk now about how to salt meat for smoking.

Surely everyone has tried dried poultry at least once in their life. This is an incomparable delicacy, and it seems incredibly difficult to prepare such a dish. I hasten to reassure you - it is very simple. To cook dried duck, you just need to salt it properly.

Preserving meat with salt is essentially curing corned beef. This method was used back in those distant times when people did not yet have refrigerators and did not preserve food in jars. It was then that a method was invented where pieces of meat were thickly rubbed with salt and stored in it for a long time.

Salting meat and lard at home has long been the most common way of preparing them. This method has not been forgotten even now. To prepare delicious salted pork ham at home, use fresh, lean pork.

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 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.