From time to time many people wonder how to salt meat to keep it for a long time.
You can salt meat for the winter by dry method. Let’s figure out how to prepare such corned meat at home.
How to salt meat dry method
This method of salting meat for long-term storage is quite common, and it is also often used before smoking. It is also good for lard and fatty meat. In general, to salt meat as lard is not difficult, but there are a number of differences.
Before salting meat with dry salting, it should be washed and cut, preferably in approximately equal pieces, so that it soaks evenly. Then lay it in a container, in which it will mature, abundantly sprinkling it with salt, and better even rubbing each piece separately. In general, you should use 70-80 grams of salt per 1 kg of meat for salting. The denser the meat is, the better-corned meat will be, so you can put some weight on top. Keep the meat in salt should be about a month in a cold place, where the temperature is no higher than 4 degrees.
Another variant of making corned beef involves a salting mix, which, at the rate of 1 kilogram of meat will include: 70 grams of salt, 1 gram of sugar, and 1 gram of food nitrate. The meat should be rubbed with this mixture. If the meat contains bones, you need to cut it in sections, so that it is evenly saturated with salt.
Then the meat is placed in a container, it is better to use a wooden one, and between the pieces are placed a bay leaf, garlic, and pepper in the form of peas, pieces of three each per kilogram of meat. On top, cover the corned beef with something flat, such as a board, and press with a weight.
Keep the meat in the cold, and every three days you should turn it over and rub the salt on the bottom of the container. Three weeks is enough for the pork to mature.
How long does to soak the meat from the salt
Before using the finished corned beef, it should be soaked in salt in water for one day, and only after that, you can prepare different dishes. For this purpose, water at the rate of 2 liters per 1 kg of meat should be used. The water should be changed several times: after one hour, after two, then after three, six, and 12 hours. This will reduce the salt concentration in the meat several times.
How to salt beef
For salting such meat, you can use, for example, a piece of beef thigh. Before salting the meat is cleaned of membranes, so that they do not interfere with the soaking salt and spices. It is better to use fine salt and carefully rub the meat. Then it should be placed in an airtight container or bag and kept in the refrigerator for a week. Salt for 1 kg of meat should be about 50 grams, the more – the faster will go pickling. It’s worth noting that a 1 kg piece of meat should be kept in the refrigerator longer – 14-20 days. After 7-9 days, remove the meat from the bag and leave it in the refrigerator for a couple of days to dry out, without anything to cover, but sometimes turning over. Salted meat can be stored for no more than 60 days.
How to salt meat Kazakh style
Horsemeat is considered to be a favorite type of meat among the Kazakhs. Salt horse meat can also be dry salted, it is better to use the meat of horses no older than three years, then it is not very tough.
If you want to salt horse meat for drying, for 100 kg of product you will need to mix three pounds of salt, one kilogram of crushed garlic, and 100 grams of ground black pepper. They rub the cut meat with this mixture, place it in a curing tank and keep it at room temperature of 18-22 degrees for 8-10 hours. After that, the meat is hung in the shade in a draught, where it dries for a week and a half to two weeks. The meat salted in this way should be stored in the freezer.