To Salt and Pickle Beef, in Various Ways from Modern Cookery for Private Families by Eliza Acton
Let the meat hang a couple of days in mild weather, and four or five in winter, before it is salted or pickled. During the heat of summer it is better to immerse it entirely in brine, that it may b...
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Cooking tools:
- Chef's knife
- Airtight container
Ingredients
- common salt
- saltpetre
- salt
- bay salt
- sugar
- meat hang
- kernels
- brine
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