- nothing more than meat prepared by prolonged exposure to salt. Previously, this cooking method served only to extend the shelf life of meat, but now, when every family has refrigerators, corned beef has turned into an independent dish, which, although rarely, regularly appears on our tables.

Pork corned beef - recipe

There are two methods of curing meat: dry and using a saline solution. In the recipe below, we will talk about the dry method of curing meat.

Ingredients:

• pork belly - 1.5 kg;
• garlic - 3-4 cloves;
• bay leaf - 5 pcs.;
• salt - 120 g;
• black pepper to taste.

Preparation

Wash the pork brisket and dry it with paper towels. Cut the garlic clove into slices. We make small but deep cuts in the meat, into which we put pieces of garlic. Rub the brisket with a mixture of salt and ground black pepper, and then put the meat in an enamel pan. We cover the pan with a lid or plate, and put the load on top. Now the meat needs to be salted for three days in any cool place, for example, a refrigerator, balcony or cellar. During the entire time of salting, juice will be released from the meat, which should be drained. After the brisket has salted and excess moisture has come out of it, we rinse and dry the meat again, and then put it in a jar with garlic and bay leaf. Now the pork should stand in the cool without a press for another three days. If during this time juice does not start to stand out from the meat again, it is cooked perfectly.

Chicken corned beef - recipe

Ingredients:

• chicken - 5 kg;
• saltpeter - 20 g;
• salt - 2 kg;
• sugar - 1 tsp.

Preparation

Before making the corned beef, the chicken carcass can be cut into pieces, this will speed up the salting and make it more even. But no one forbids you to salt the chicken whole, this will not spoil it.

We mix all the ingredients of our curing mixture: saltpeter, salt and sugar. In the chicken carcass or its parts, we make several shallow cuts and rub the meat with the prepared mixture, laying it in the resulting cavities. So distribute half of the curing mixture. At this stage, you can add garlic and / or laurel leaves to the chicken.

Now we put the chicken in an enamel basin and put it under the press. After 3 days, the meat should be evenly salted, and do not forget to drain the released meat juice daily. After that, transfer the chicken to a jar or keg and fill it with a strong brine made from the rest of the salt mixture and 5 liters of water. In this form, the meat can be stored until consumed.

The main task of the salting procedure is storage. its roots go back to antiquity, because before there were no refrigerators, but the products, which tend to spoil quickly, somehow had to be stored.

This method was practiced in almost every culture in the world, and even more, corned beef was the main food of the Caribbean pirates. To this day, such processing of meat is widely practiced all over the world.

In addition to storage, meat is salted for cooking hams and smoking. In order for the salting of meat at home to be correct, you need to start by choosing fresh. The animal must be healthy so that the meat is of good quality, there are no pathogens, because this is important.

In fact, the salting process only slows down the growth of bacteria, and does not kill them, therefore, you need to be careful with the choice of meat for salting.

You need to adhere to some rules for salted meat to be really tasty. Salting from meat products are subject to:

• Pork
• horsemeat
• Chicken
• Ideyka
• Carcasses of other birds

If you choose fresh meat, at the end of the procedure, the meat acquires a pleasant aroma, becomes softer and more juicy. We can say that the meat has a ham-like flavor. Salting begins with the choice of meat, because this will affect its further taste.

Salting meat for subsequent smoking

Salting is a way of preparing meat for smoking, one of its stages. First you need to know that the salting recipe depends on what kind of meat will be smoked and a number of other conditions. Salting meat at home for smoking will differ depending on:

• Type and condition (young / old)
• Thickness of pieces
• Amounts of fat or body fat

To prepare the curing mixture you will need:

• 3 liters of water
• 1 glass of salt
• 5 cloves of garlic
• 1 tablespoon sugar
• 3 bay leaves
• 15 black peppercorns, cloves, to taste

Some add 3 tablespoons of the seasoning for. Lamb and beef are cooked in the same way, and this curing mixture is perfect.

The curing mixture must be brought to a boil and left to cool, this is necessary in order to better reveal the aroma of bay leaf and garlic. It is better to cut meat in the shape of a rectangle, but the thickness should not exceed 5 cm.

After that, everything is put into the dishes tightly enough, pressed down a little by hands. Then you need to fill everything with brine and put it under pressure. We put all this in the refrigerator for 5 days. This is enough for it to be well salted.

Then you need to remove the meat from the brine and rinse with running water. Then it is advisable to hang it for 2 hours so that it dries up and glass water, but you can also get the meat well wet with napkins. After that, you can start smoking.

Lard can also be salted in this way, but there are some subtleties. The thickness of the bacon should not be more than 3 cm, and the salting period increases to 7-10 days.

Dry method of salting meat

This method is used most often, because it is quite simple and does not require anything superfluous. This method is good only when salting fatty meat or even lard, since under the influence of salt it will lose a lot of moisture, but fat will not.

Regular cooking

An approximate calculation of salt is for 1 kg of meat, it is enough to take 250-300 grams of salt, in other words, an incomplete glass. Any utensils are used, except for plastic or iron containers, you can even use a wooden box.

The classic way is that you just need to rub the product with a lot of salt and fold the pieces tightly, and put oppression on top. It is necessary to stack the pieces tightly so that there are no empty spaces. Optimally cut pieces no thicker than 3 cm.

But salt alone is too simple and the taste will be common. It will be a lot if you make a mixture. It is necessary to add ground pepper, cloves, garlic or other spices to taste to the salt.

Sometimes they even add finely chopped nuts. The pieces are rubbed abundantly with this mixture and then the technology is the same as in the usual dry salting.

Cooking lard

If you need to cook fat, then you need to know that this is the part that is removed from the back or sides, but not from the peritoneum. Its thickness should not exceed 3 cm and this is normal. The fat itself looks quite dense, loose, and even more so yellow meat, not suitable for cooking.

It is very important to be careful about the choice of lard. The product itself should not only be fresh, but also not be old. This can be easily identified by the condition of the skin.

The skin should be soft and supple. When pressed with a fingernail, the skin of a young animal is pressed through easily, and it will not be so easy to pierce the old one even with a sharp object.

Such bacon is cut into 20x20 squares and folded into a bowl with parchment on the bottom. A layer of salt is immediately poured onto the parchment, and only then the pieces are added, and the first layer is laid with the skin down.

All free places are covered with salt. When all the fat is stacked, then you need to cover with parchment and put under oppression.

Sometimes, before, pieces of dense lard are left for several hours in salted brine, so that they soften a little.

At a cool temperature, up to 5 degrees, such a product can be stored even for a year. Before use, scrape off all the salt from a piece with a knife and cut into pieces. It is very convenient to cut if the piece is still cold.

Mixed (combined) method of salting meat products

In fact, this method includes both dry and wet cooking. This option is ideal for long-term storage. Most often used for salting fatty meat on the bone.

The first stage is very similar to the dry one, but for this you need products from the calculation:

• 1 kg of meat
• 100-150 grams of salt
• A teaspoon of sugar

The pieces are not cut very coarsely, everything is filled up with a dry mixture and fits tightly into the container, a load is placed on top. We leave in a cool place for 4 days. This is necessary in order for the glass to have excess liquid. It is better to drain the resulting liquid.

After that, pour it into a container with meat. It is prepared according to the ratio - for 5 liters of water you need 250 grams of salt, 2 tbsp. tablespoons of sugar, 1 tbsp. spoon of ascorbic acid.

All this is poured completely, covered with gauze and put under oppression for 5 days, and if it is hams, then the ambassador can last up to 2 weeks.

The container should be stored in a cool place and, after the expiration date, the meat should be soaked. The lure time is 5 minutes for every day of salting, for a total of about 2 hours. After that, the pieces are hung to dry and drain off the water.

Of course, it is best to take lard for dry salting, meat pieces with streaks of bacon are ideal for brine. For the combined option, take a ham, loin, shank. All methods of salting meat are good in their own way, and the taste of the product, subject to all the rules, will be amazing. And how to salt the loin is presented in the video:

Tasty, tender, nourishing, aromatic and incredibly juicy corned beef is a unique home-cooked meat delicacy. Thanks to good step-by-step recipes, it is possible to prepare an excellent alternative to store-bought ham, sausage and even balyk. Corned beef is called "pirate meat" and is sometimes compared to jamon, basturma and pastroma. As for the salting of a meat product, it is recommended to take chicken fillet, pork and tongue, beef tenderloin for this dish, even a slightly harsh rooster breast will do.

The main ingredients are meat, spices, salt and black pepper, their quantity and ratio vary at your own discretion. The main condition is that you need to calculate the ideal proportion of the components, to withstand a specific time in the marinade.

The content of the article:
1. Features of meat delicacy

Features of meat delicacy

Traditional homemade corned beef is a piece of meat salted with spices, herbs, spices and salt. The product perfectly keeps its beautiful shape, is perfectly cut, and also has a rather dense but delicate structure. This dish enjoyed overwhelming demand and popularity until the middle of the nineteenth century.

Corned beef was put in a soup with giblets, cabbage soup, pies without sugar, they ate hot and even cold. In most cases, it was prepared on the basis of pork and beef pulp, and was stocked for future use, because it has no special requirements for storage conditions.

That is why, the meat was left in the cellar, very often it was taken on the road. As for serving, the proposed delicacy goes well with horseradish, fresh vegetables and herbs, as well as young potatoes.

The chemical composition of the product deserves close attention, since it is rich in biologically significant minerals, vitamins, macro and microelements. Corned beef contains selenium, riboflavin, sodium and potassium, iron, calcium and thiamine, phosphorus and zinc. There are a large number of such vitamins: E, K, PP, B6, B12 and B9.

As for the energy value, one hundred grams of meat treats contains at least 251 kcal. This figure is capable of changing, since it all depends on the type of meat, the ingredients present - spices, herbs, sugar, oil. If the product is periodically introduced into the diet, it is possible to significantly improve metabolic processes and the circulatory system, and strengthen the immune system.

Corned beef is incredibly beneficial to human health, as it has a number of valuable properties: antioxidant, anti-inflammatory. It provides a full-fledged formation of muscle, bone tissue, which is due to the supply of minerals, amino acids, vitamins.

You can even cook delicious, juicy, aromatic and nutritious corned beef at home. For this, it is recommended to use reliable, proven step-by-step recipes. As for the final taste, appearance, everything directly depends on the selected meat, the amount of spices and salt, as well as the salting method.

If pork is indicated in the recipe, then it is advisable to grate it with a lot of herbs, red and black pepper, spices. The beef is immersed in a salted broth without adding spices for two or better three weeks. Chicken fillet deserves special attention, as it must be baked in the oven for fifteen minutes before starting the salting process.

It is interesting that the meat delicacy will reach full readiness within a few days or weeks, it is stored in brine and paper. The only condition is that you need to choose the most accurate, worthy and proven recipe over the years.

How to cook corned beef in a jar

For this recipe, use tender beef tenderloin, on the bone, or juicy brisket. The size of the pieces and the amount of all meat directly depends on the volume of the container. It is advisable to use cans of 3 or 5 liters. It is important that the salted marinade completely covers the meat. In the proposed recipe, you should use crystalline, coarse table salt, you need to abandon "Extra" and iodized, they are completely unsuitable.

If heat treatment is carried out, then it is allowed to eat corned beef earlier than twenty-one days. Many add it to porridge, broth, soups. The energy value of one hundred grams of the finished product is 250 kilocalories.

Required ingredients for corned beef:

• garlic - 10 cloves;
• beef - 1.8-2 kg;
• water - 5 liters;
• salt - 640 grams;
• black peppercorns - 6 pieces.

Algorithm of the culinary process:

1. Get acquainted with the recipe in detail, prepare all the necessary ingredients for cooking. The meat should be fresh, but not frozen.
2. Pour enough water into a saucepan and add salt, boil.
3. Rinse the beef with water and dry with a paper towel, chop into portions so that they can crawl into the neck of the jar. It is advisable to cut it into a thickness of no more than five centimeters, this is the most suitable and optimal option.
4. Send the prepared pieces of beef to the boiling brine, boil over low heat for ten minutes.
5. Peel the garlic cloves, cut in half.
6. Place the boiled meat in a bowl, a jar, put pepper and garlic between the layers. Small incisions can be made. Pour with brine to cover all pieces.
7. It is important to note that the liquid will be a little cloudy as this is due to the fat and salt. Cover with a lid, you can use oppression. Cool and refrigerate.

If you cook corned beef in a jar according to the proposed recipe, it will be ready in exactly three weeks. The meat turns out to be incredibly tender, juicy, spicy and very tasty.

Pork corned beef at home

The traditional recipe for corned beef from pork pulp is quite simple; complex technologies and expensive products are not required for cooking. It is not advisable to harvest too large pieces of meat, since they cannot be evenly salted, which will affect the taste and appearance. The drying process is carried out on a wire rack or in a suspended state.

The finished meat delicacy will get a brown-amber hue if you take brown cane sugar instead of regular sugar. In order for the product to acquire an attractive external shape and appetizing appearance, it should be tied with a thread. The final calorie content of the dish will be 228 kcal per hundred grams.

List of products for preparing snacks:

• nutmeg - a small pinch;
• pork pulp - 1.7-1.9 kg;
• brown sugar - 50 grams;
• cloves - add to taste;
• meat seasoning - 1 tablespoon;
• coriander - 10 grams;
• black and red ground pepper, as well as allspice - 35 grams each.

Step cooking technology:

1. Study the recipe in detail and prepare all the components.
2. First you need to thoroughly wash the pork and dry it with a towel.
3. In a separate container, mix coriander, ground pepper and peas, seasoning for meat. Cover the work surface with cling film, if it is not there, you can use a paper towel or parchment. Spread the spice mixture in an even layer and place the prepared pork pulp.
4. Roll the meat, press all the spices into it, they must firmly attach to the fibers in order to form a dense coat. Send the meat to a saucepan and refrigerate for a day. After a specified period of time, get rid of spices and salt, a wooden spatula or the blunt side of a knife is useful for this.
5. Wrap a piece of meat in a paper towel and store in a cool, dark place.

The total duration of cooking corned beef according to the proposed recipe takes about ten days. Such a delicacy will become a chic decoration of any table, goes well with potatoes and cereals, and can be used for making sandwiches. The meat turns out to be tender, soft, juicy and insanely fragrant.

Step-by-step recipe for corned beef

To make the meat product juicy, appetizing, beautiful, it is advisable to take a large chicken breast. From spices, allspice and cloves are useful. The marinade for meat will acquire a pleasant sourness and piquancy if you add juniper berries, previously crushed. When baking fillets in the oven, you must not open the door so as not to bring down the temperature.

The main advantage of corned beef made from chicken is that it cooks in less than one day. It retains excellent density, texture and amazing aroma, it is beautifully cut into thin slices. The energy value of one hundred grams of the finished product is 64 kilocalories, so it can be safely called a dietary treat.

List of required products:

• purified water - 1 liter;
• chicken fillet - 900 grams;
• sugar - 30 grams;
• vegetable oil - 15 milliliters;
• bay leaf - 3-4 pcs.;
• black peppercorns - 8 pcs.;
• provencal herbs - 1 teaspoon;
• allspice - 3 pcs.;
• ground red pepper - at least 10 grams;
• coarse salt - 70 grams.

Stages of the culinary process:

1. First you need to understand the recipe, prepare all the necessary components.
2. Mix salt and sugar, add to boiled but chilled water. Mix thoroughly, then you can safely put black and allspice, cloves and bay leaves.
3. Rinse the chicken, dry it, place in a saucepan and pour over the prepared brine, leave in the refrigerator for twelve hours.
4. In a container, combine red pepper with a mixture of dried Provencal herbs, as well as vegetable oil. If you wish, you can add ground black pepper, it will not be superfluous.
5. Remove the chicken fillet from the brine, place on food foil. Pat dry with a towel, rub with a mixture of herbs and oil. Send to a preheated oven for fifteen minutes, then do not open the door for two hours.

Before serving, cut the corned chicken fillet into portions. The meat treat is incredibly aromatic, soft, tender and melting in your mouth. Bon appetit, everyone!

Salting is one of the most common ways to preserve meat, lard, and other foods for the winter. Salting is also one of the operations in the manufacture of hams, smoked products, etc. Usually pork, lamb, horse meat, less often beef, other types of meat, poultry carcasses are salted. How to make a spicy, aromatic and tender salting of meat at home? Read the recipes.

How to choose the best pork for salting

• It is better to choose meat intended for salting from the back or breast of the pig;
• The selected meat must be young, healthy and fresh. It is impossible to salt the meat of sick animals, since salt does not destroy the microorganisms contained in it, but only delays their development.

How to check pork for youth? With a pointed wooden object (best of all with a toothpick or a sharpened match), prick into the place of the layer between the skin and lard. The easier the toothpick comes in, the younger the pork. Accordingly, the meat is older when the "tool" is hard to stick.

Types of brines and meat processing

Meat products can be salted in simple and complex brines. For a simple brine (brine), only salt is needed; it is mainly used for salting fatty foods such as lard. For a complex brine (for 20 liters of water), you need: 3 kg of salt, 200 g of sugar, ascorbic acid, black and allspice, cardamom, caraway seeds, anise, bay leaf, coriander, garlic and other spices, 1 g of saltpeter. The salt must be coarse.

Garlic, bay leaves, allspice and other spices will give the meat an amazing spicy taste and aroma.

Food potassium nitrate is added to give the meat a beautiful pink hue: the amount of nitrate should not exceed 0.9-1% by weight of salt (no more than 1/2 tsp). An excess of nitrate can adversely affect human health.

The best temperature for salting is 2-4 ° C. A higher temperature promotes the development of processes that cause spoilage of meat. At lower temperatures, the product is salted more slowly and unevenly.

It is advisable to boil the water for the brine, and filter the brine itself. The same brine can be used several times - corned beef will only turn out tastier and more aromatic.

Meat and meat products are processed in three ways: dry (dry salt or salt salt), wet (in brine) or mixed (combined).

Dry salting of meat

This is the simplest and therefore the most common way of salting. It is used for the preparation of fatty meat products, lard, since adipose tissue in this case loses less moisture and components than meat.

The loss of meat juice with this method of salting reaches 8-10%, since the product is highly dehydrated

1. Pieces of lard or fatty meat are rubbed with a large amount of dry salt or thick salted mixture.
2. The meat is placed in containers (wooden boxes, dense bags, tubs), shifting each row with salt. The quality of the product is higher with tighter stacking of the pieces, so it is better to put oppression on top of the meat.

Salting is carried out in a cool, dark room.

Wet salting in brine

If you decide to cook wet salting, then there are two ways to do it: soak the meat in cold or hot brine.

The product ends up being of moderate salinity. At the same time, the yield of corned beef increases by 10-15% (as a result of swelling) in comparison with the initial mass.

For both methods, one principle is important: a sufficient amount of water, which will completely cover the meat.

Hot brine

Salting is prepared one night, so it is more advisable to do this procedure in the evening. For even salting of meat, it is best to cut it into even pieces, about 3-4 cm thick.

Ingredients

• 1 kg of selected meat;
• 1 cup salt
• 1.5 liters of water;
• Black peppercorns;
• 4 bay leaves;
• 2-4 cloves of garlic (depending on how intense you want the flavor).

Hot brine is also used for preserving meat

Preparation

1. Crush the pepper by mixing with the rest of the spices. Add the resulting mixture to the water, bring to a boil.
2. Add pieces of meat to boiling water and keep there for 5-6 minutes.
3. Turn off the heat and place the marinade saucepan in a warm place for 10 hours. Make sure that the meat is completely submerged in water.
4. After the specified time, the product is ready for use. If you want to enhance the aroma and taste, then the pieces of meat are laid out on a plate, rubbed with garlic and put into the refrigerator for another 2-3 hours for full readiness.

Cold brine for salting

Meat is not cooked in this way as quickly as with hot brine, so please be patient.

Ingredients

• 1 kg of selected meat;
• 1 cup salt
• 2 liters of water;
• Black peppercorns;
• 5 large cloves of garlic.

Preparation

1. Add salt to the water, then bring to a boil. After the water boils, turn off the heat and leave to cool completely.
2. Cut the meat into even pieces (about 5 cm wide). Spice up.
3. If the garlic cloves are large, cut them into 4 pieces; if small, then by 2.
4. The meat is evenly placed in a storage container (glass jar for pickling), garlic is placed between the layers.
5. The meat is poured with cooled brine. The container is closed with a lid.
6. The container is placed in a cool place (the best option is in the refrigerator) for 7 days.

This method allows you to control the degree of salting, that is, to obtain the desired salt concentration in the product. After all, the pickle for meat can be made slightly salted, normal and highly salted.

Mixed salting

This method is used in the preparation of corned beef intended for long-term storage - for example, for fatty meat on the bone.

Combined salting includes both dry and wet cooking

Ingredients

• 1 kg of selected meat;
• 100-150 g (or 23-26 tbsp. L.) Salt;
• 1 tsp Sahara.

The brine is prepared as follows: for 5 liters of water you need 250 g of salt, 2 tbsp. l. sugar and 1 tbsp. l. ascorbic acid.

Preparation

1. Chop pieces of meat evenly and not coarsely.
2. Place in a container in layers, filling each layer with a mixture of sugar and salt.
3. Place the load on top. Withstand 3-4 days.
4. After the expiration date, pour cold (room temperature) brine into the container so that it completely covers the meat. The container is covered with gauze and left for several days or even weeks (depending on the part of the carcass that is salted: for example, for salting, it must be kept for weeks). Store the container in a cool place.
5. At the end of the salting, the product is soaked. It is counted 5 minutes for every day that the meat was in the brine.
6. After washing, the meat is suspended to drain the water and dried.

Corned beef for smoking (bacon, bacon, bacon) - recipe

Salting, as already mentioned, is a necessary operation in the production of cooked-smoked and smoked products; salting is also used for preserving meat,.

Salted meat will be saturated with subsequent smoking.

When preparing pork, all types of salting are used: dry (bacon), wet (ham), mixed (ham, brisket, shank, loin).

It is best to salt well-chilled or slightly frozen meat.

Ingredients

• 3 liters of water;
• 1 cup salt
• 5 cloves of garlic;
• 1 tbsp Sahara;
• Several bay leaves;
• Black peppercorns;
• Cloves (to taste);
• Barbecue seasoning (to taste).

For this type of salting, not only pork is suitable, but also lamb with beef. Lard can also be salted this way, but you need to adhere to the nuances: the thickness of the pieces should not exceed 3 cm, and the salting period increases from 5 days to 7 or even 10.

1. A mixture of all the spices for salting is added to the water, brought to a boil. The resulting brine is left to cool.
2. The meat is cut into rectangles, no more than 5 cm thick.
3. Pieces of meat are tightly packed into a container, filled with cooled brine. The container is placed under oppression and put into the refrigerator for 5 days.
4. After the appointed time has elapsed, the meat is washed with running water and hung for drying (you can simply get wet with napkins instead of hanging). The meat is ready for smoking.

During storage, you should periodically check the quality of meat and brine. Corned beef of good quality has a dense, slightly elastic consistency, has a uniform pink color on the cut, the surface of the piece is not mucky, without mold, the smell is fresh, characteristic of salted meat. The brine should be pink-red in color, transparent, without foam and foreign odor. If the brine is dirty red, frothy, with an unpleasant odor, and the meat is sticky, has a gray or dark color, then the brine must be changed urgently. This may need to be done several times.

Remember not to salt meat that has been re-frozen after thawing.

Video: how to salt brisket in brine at home

Bon Appetit!

Corned beef, in other words salted meat in various ways of salting, such canning of meat was done by our ancestors during its preparation for future use, especially in hot weather, when there were no refrigerators at all.

A recipe for corned beef in the form of salting meat in a very salty brine came to me from my grandmother and relatives, in my photo report of canning meat at home I will share it with you. There is also a dry salted meat in the form of corned beef from various types of meat: pork, beef, lamb, horse meat, venison and poultry, but saltpeter is needed for the beautiful pink color of salted meat.

You can cook first courses from salted meat (cabbage soup and pickle with corned beef from pork are very tasty), stew it with vegetables, potatoes, make stews, pizza, casseroles, some quick quick dishes, and just boiled salted meat with you can eat with pleasure! The corned beef dishes are very tasty, I advise you to definitely use this recipe for salting meat, especially if it is customary for you to buy it for future use (for example, half a pig carcass) or you have a courtyard.

Preparation and salting of meat

Previously, when there were no refrigerators, almost all meat during the slaughter of livestock was somehow processed: canned, salted, smoked, started up.

My husband and I decided to fill the freezer with meat before the New Year and bought half the carcass of a young pig. I packed the pulp in bags, put some into minced meat, salted lard, but decided to make corned beef from meat on the bone, as my grandparents did.

In the villages, meat was salted in tubs, vats, and later in large enamel pans. Since the slaughter of cattle for meat took place in cold weather, corned beef was stored in a cool place. As a rule, by the spring, salted meat was already eaten or dropped into the cellar.

Of course, there is no cellar in the apartment, so I put the salted meat in a large five-liter glass jar and put it in the refrigerator.

So, I'm telling you about the recipe for salting meat (corned beef) at home in brine.

Salted meat, corned beef recipe

• Fresh for salting, you can meat on the bone,

The pickle for salted meat is prepared from:

• Water - 5 l
• Cooking salt (without iodine) - half liter jar.

I found a very interesting video on the YouTube channel, although it is in the Circassian language, but the meaning of preparing meat is clear and interesting.