Salting meat in brine or wet brining meat for storage is a simple way to prepare corned beef.

Salting meat in brine or wet salting meat for storage

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.

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

To salt meat in brine, it is best to stock up on a wooden container that does not leak and holds liquid well. This is the container that is best suited for this method of salting. But if you don’t have such a capacity, then it doesn’t matter either. You can use glass or enamel dishes.

Next, cook the brine, into which add salt (2 kg), saltpeter (30 g), sugar (100 g). This amount of dry ingredients will require 10 liters of water. When cooking the brine, also add other aromatic spices: pepper and bay leaves.

Pour the prepared chilled brine over the meat, which must first be placed in a clean container prepared in advance.

Required proportions of meat product and liquid component: 2 kilograms per 1 liter.

After this, a load is placed on the prepared meat. Place the bowl with corned beef in a cool place for three weeks. During this time, while the meat is salting, swap the pieces several times.

Preserves the workpiece at low temperatures.

Wet curing meat is a good recipe for corned beef. Corned beef prepared in this way can be used for several months when stored in the cold.