Salting is one of the ways to preserve food, salted pork on peasant farms was harvested in the fall, stored in a cold place and it was enough until spring. As is the case with all traditional products, many ways of salting pork have been invented, some of them have become famous all over the world, just remember the Ukrainian bacon or Hungarian bacon. This suggests that salted pork can be not only a practical product, but also a real delicacy.
It is necessary
-
- For salted pork:
- 1 kg of meat;
- 50 g salt;
- 1 tbsp. tablespoons without a slide of ground coriander;
- 1 teaspoon of sugar;
- 1 teaspoon of ground black pepper;
- 1 teaspoon of ground red pepper;
- 2 g of baking soda.
- For pork with ginger ^
- 1 kg of pork;
- 70 g salt;
- 5 g of saltpeter;
- ground ginger;
- ground red peppers;
- ground cloves;
- juniper berries;
- dried bay leaf.
- For classic salted pork ^
- 10 kg of fresh meat;
- 500 g of salt;
- 50 g of food nitrate;
- for the curing mixture:
- 500 g of salt;
- 20 g of ground black pepper;
- 150 g sugar;
- 30 g of soda;
- 150 g coriander.
- for brine:
- 10 liters of water;
- 500 g of salt;
- 5 g of saltpeter.
Instructions
Step 1
Salted pork
Wash the meat very thoroughly, cut into slices about 5 cm thick. Fry the coriander in a dry frying pan, grind or grind the coriander, red and black pepper in a mortar, mix the spices with sugar, salt and baking soda. Rub the meat with this mixture, place in a wooden or enamel dish, after scalding the dish with boiling water.
Step 2
Stir, cover and refrigerate, refrigerate meat for 12 days. Remove the dishes from the refrigerator and shake them to stir the salt mixture every 24 hours. Rinse off salt and pat dry meat with napkins.
Step 3
Salted pork with ginger
Rinse the meat, cut into slices 3-4 cm thick. Combine salt and saltpeter, rub each piece of meat with this mixture. Steam the wooden salting dish, dry it.
Step 4
Combine pepper, ginger, cloves, juniper berries, and bay leaf. Place the spice mixture on the bottom of the dish in a layer of 0.5-1 cm. Place the pork pieces on top. Sprinkle the spices on top of the meat, add the next layer of meat, sprinkle with the spices and continue until all the meat is placed in the curing container. Refrigerate for 3-4 days.
Step 5
Remove from the refrigerator, rinse with salt, boil, cool, cut into pieces and serve with horseradish. Use pickles and pickled cabbage as a side dish.
Step 6
Classic salted pork
Soak the meat before cooking it for 12 hours in cold boiled water (1 part meat to 2 parts water), changing the water every 3-4 hours. Take a wooden barrel or tub. Soak in clean water, scald with boiling water 10-15 times.
Step 7
Soak the fresh meat in a cold place for 2-3 days, then chop the meat into large pieces, free from the bones. Mix salt with saltpeter, rub the meat on all sides with this mixture. Heat the coriander in a frying pan (but do not fry), grind in a mill.
Step 8
Combine coriander, salt, sugar, pepper and baking soda. Pour 1 cm of the mixture on the bottom of the barrel, place the pieces of meat on top, pressing them tightly together. Sprinkle each layer of meat with a curing mixture, close the topmost layer not with a lid, but with a wooden circle, put a load on it.
Step 9
Transfer the barrel to the cellar for 1 day. Then boil water, remove from heat and add salt and saltpeter. Cool, pour the corned beef with brine, so that it covers the meat, leave in the cellar for a month.
