John Myers
Contents
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Ingredients
- 2 l Water cold
- 90 g Curing salt
- 90 g Sugar
- 1 tsp Allspice grains
- 1 tsp Juniper berries
- 5 Cloves
- 2 Bay leaves
Instructions
- Remove about 300 ml of the cold water, heat a little, completely dissolve the sugar in it and pour into a large container. Now add the rest of the cold water, curing salt and all the spices. Stir well until the salt has completely dissolved.
- Then put in the meat. There always has to be enough liquid to completely cover the meat. Seal the jar with foil and place in the refrigerator.
- The curing time always depends on the quantity and size of the meat. approx. 4 small chicken legs = 4 - 5 hours. a whole chicken = 10 - 15 hours. two large turkey thighs = 10 - 15 hours. All times are "minimum". Longer is not wrong. For larger quantities of meat, the above ingredients must be doubled.
- The curing gives the meat a very special "kick" and makes it juicy and tender. It does not have to be salted during the further preparation and the possibly a little oily skin becomes super crispy and the excess fat fries out completely.
