Salting meat, bacon, ham

[SALTING MEAT AND LAT]

SALTING MEAT AND LAT
Salting meat, lard and similar foods is one of the most common ways to preserve them in freezing temperatures. It is also one of the technological operations in the manufacture of ham, hams, smoked products, etc. Salted products are obtained from pork, lamb, horse meat, less often - from beef and other types of meat - and from poultry carcasses.

The preserving effect of salt is that its presence in the product leads to dehydration of the microorganisms present in it. Please note that salt development can be delayed, but not destroyed. Therefore, salting cannot serve as a means of disinfecting the meat of sick animals.

The optimum temperature for this process is 2-4 ° C. When it rises, processes that cause spoilage of meat can occur simultaneously with the salting. At temperatures below the optimum, meat and meat products are salted unevenly, slowly and insufficiently.

When salted, the soluble parts of the meat are extracted into the brine. Therefore, the resulting corned beef will be of better quality and tastier if the brine is used for salting meat repeatedly. After all, then less soluble components will go into it from the meat, which give the salty product a specific taste.

At home, meat and meat products are salted in simple and complex pickles. In simple salting, only salt is used. This technology is used for canning only fatty foods, such as bacon. In a complex brine, besides salt, add ascorbic acid or its salt, sugar and other components - mainly spices.

Allspice, bay leaves, caraway seeds, anise, cardamom, coriander, garlic, etc. are placed in a brine of 10 liters of water, 1.6 kg of salt and 100 g of sugar

It is better to boil the water for the brine, filter the brine. High-quality (clean, soft, without foreign smells and tastes) tap or artesian water is not boiled. It never hurts to filter the brine, since insoluble inclusions (pebbles, sand, rock) sometimes get into the salt.

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

SALTING WITH DRY SALT
Pieces of lard or fatty meat are rubbed with dry salt or thick (curing mixture) and placed in containers (wooden boxes, dense bags, tubs), sprinkling each layer with salt. The quality of the product will be higher with tighter packing of the pieces, so it is better to put oppression on top of the meat. The process is carried out in a cool, dark room.

GRINDING IN BRINE OR WET AMBASSADOR
Meat products are placed in barrels, tubs or plastic boxes and filled with cold (2-3 ° C) brine.
Oppression is placed on top of the meat (a wooden circle with a load), the barrel is closed with a lid or tied with a dense cloth (serpyanka, burlap).

It turns out a product of moderate salinity (6-7% salt).
The brine for meat can be made slightly salted - 14-16% salt (by weight), normal - 18% and salted - 20% and more. As the salt concentration in the brine decreases, the taste, aroma and texture of the finished product improve. However, the brine percentage should not be less than 12.

MIXED GRINDING
It is used to obtain corned beef for long-term storage. Here, the pieces are first rubbed with salt or a curing mixture and placed in barrels, sprinkling each row with salt. Depress and leave for 3-4 days. Then it is poured with cold brine so that it completely covers the meat, and corned beef is kept in it from several hours to several days. At the end of the salting, the product is suspended for draining, airing and drying. With a salt content of more than 12%, corned beef becomes inedible, even with careful soaking.

COOKING SOLONINA
Salting is a necessary operation in the production of smoked and cooked-smoked products. It is also used for preserving meat and obtaining bacon. When preparing pork, all types of salting are used: dry (fat), wet (hams), mixed (hams, brisket, shank, loin). It is recommended to salt meat in a chilled or slightly frozen state.

The bacon is carefully removed and cut into pieces of about 20x20 cm. The pieces of bacon are usually salted dry, putting them in a clean wooden box or tight bag. The salting process should take place in a cold and dark room.
To speed up the salting, thick soft pieces are cut or pierced with a sharp knife.

With wet salting, the meat is placed in a barrel in rows, after which it is poured with chilled brine, oppression is applied and kept for 20-30 days. During the process, it is necessary to periodically top up the brine, control the quality and salinity of the meat.

With mixed salting, the pieces of meat are first rubbed with salt or a curing mixture (salt consumption is 80-100 g per 1 kg of meat). The pieces stacked in a barrel, each row of which is sprinkled with salt, are covered with a wooden circle and a load is placed on it.

After 3-4 days, when the meat is thickened and let out juice, fresh chilled filling brine with a salt content of 20-22% is added to the barrel. After 10-15 days, the meat is finally salted, and it is stored in a cold place, closing the barrel with a lid.

During storage, you should periodically check the quality of meat and brine. If the brine has acquired a dirty red color, foam and an unpleasant odor, and the meat has become sticky, gray or darkened, then the brine must be urgently changed. It may be necessary to do this repeatedly. When the brine flows out of the barrel, the meat spoils very quickly. 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 free of mold and slickness, and the smell is fresh, characteristic of salted meat. The brine should be pink-red in color, transparent, without foam and foreign odor.

In a cool (temperature 3-7 ° C) ventilated room corned beef stays well for 6-8 months.

Salt beef and lamb in the same way as pork. It should be borne in mind that from lean animals, males and suckling females, corned beef of poor quality is obtained. It is not recommended to salt once thawed and frozen meat.

NOW LET'S SALT THE GORGE
Having cut off the ham, if possible, round or slightly oval in shape, an incision is made in it between the tendon and the bone at the knee joint. Then they fasten it on a hook in the cut place and cut off the excess meat with a sharp knife, giving the product a finished look. The hams are placed skin-side down in wooden boxes or barrels with holes in the bottom so that the resulting brine flows out of the box into a substituted container. The box is placed in a cold place and every 3-4 days the hams are changed in places (upper - down, lower - up), sprinkling with salt or curing mixture. After 2-3 weeks, the salted hams are hung in a cool dry room for moaning brine and airing (drying in a draft).

ON THE TURN SPIK (FAT)
The fat is usually removed from the back and sides of the carcass, where its thickness is at least 2.5 cm. As a rule, a layer from the peritoneum, as well as boar fat or yellowed and soft bacon, are not used to prepare a salty product.

A layer of bacon is cut into pieces measuring about 20xx20 cm. The pieces are salted dry, carefully rubbing on all sides with salt or dry salt. In the latter case, it is better to pre-moisten the pieces in a concentrated brine.

A clean wooden box is lined with black paper from the inside, clean parchment is placed on top and a layer of salt 0.5-1.5 centimeters thick is poured onto the bottom. The lard is placed tightly and neatly (skin down) on this salt, and each layer, including the top one, as well as the space between the pieces and the walls of the box, is covered with salt. Put clean paper or cloth on top, cover with a lid with a load and put in a cold, dark place.

Duration of storage of salted bacon in a cold (up to 10 ° C) place without access to light is about a year.This product turns yellow especially quickly when exposed to light.

Another way to cook corned beef is described by me here


while using the recommendations from the book "Cooking Techniques" by Sarah Labensky and James Fitzgerald.

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Where is your master class on salting meat, it seems like there were a few of them, poked here at the bottom, and in response to me ... The topic or section you are looking for is missing or unavailable for entry ...
I here promised one girl a reference

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I'm flying ...

Everything is here, choose:

Dry-cured pork tenderloin https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135230.0

Duck breast, dry-cured https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94031.0

Raw-cured turkey corned beef https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108691.0

Pork loin corned beef, dried https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108671.0

[WET AMBASSADOR]

Kind time of the day.

GRINDING IN BRINE, OR WET AMBASSADOR
Meat products are placed in barrels, tubs or plastic boxes and poured cold (2-3 ° C) brine.

Found some recipes on the internet.
Preparation:
- Cut the brisket into large rectangular pieces. Mix dry spices, finely chopped garlic, hot pepper and place in a container to the brisket.
- Prepare the brine. Dissolve the salt in water. Boil for 3-5 minutes and cool slightly. Cover the spice pieces with brine and close the container tightly, cool, and then place the dishes cool for at least 48 hours.

Question. What kind of brine to pour - cold or hot? And why is it poured hot in the recipe?

And why is it poured hot in the recipe?

It is possible for the warm liquid-salt to penetrate faster and more evenly into the fat
I marinate the meat in this way, before baking.

Iskatel-X, I do not dabble in salting lard, so it is advisable to ask this question on the forum to those who are fond of salting and eating lard

from heat treatment, the lard becomes softer, but here you still need to try salting in every way and choose to your liking ..., personally I don't like lard in brines, I prefer dry salting))))

[Tatyana]

Tatyana

it is advisable to ask this question on the forum to those who are fond of salting and eating lard

Not found with WET AMBASSADOR. Most of them smoke. Asked here, thanks for the answer.

Marina

you need to try to salt in each way and choose according to your taste ...

So I'm trying!

Bacon ambassador wet way has a clear advantage. The salt penetrates the product faster and is evenly distributed. In addition, the output is lightly salted, very tasty bacon.

Store-bought raw, sliced ​​bacon - can I pickle? Or is it too finely cut and will not work?

Iskatel-X, you need to type in the search at the top "salting lard" - there are many options, both hot and wet and cold

[Iskatel-X]

Iskatel-X, this bacon is not good for pickling. We must take a piece.
In principle, you can also salt this one, but it will be a transfer of time and raw materials. This is best used for cooking.
In the meat section of the Globe, I take excellent bacon in a layer especially for salting and drying.

[Anya]

Anya

this bacon is not good for pickling.

It is a pity that such a "beautiful" piece cannot be found.

[Iskatel-X]

Iskatel-X, you can, you can. This is a boneless brisket.

HELP !!!!
I decided on an adventure, I decided to salt the shank ..... I kept It in a concentrated brine for 2 weeks. Now I took it out of the brine, hung it up to drain. The knuckle hangs in the basement, it is warm, under the house ...... I don't really like the smell of the knuckle (((((((what can be done?