Salted Meat Recipe

---

---

Full recipe

If you love meat as much as I do, then you will understand me when at the sight of delicious salted meat in the store starts to drool. But this “meeting” has an unpleasant moment – cost. And once I thought: why not make salted meat at home, from pork brisket, because then it will be at least 2 times cheaper than the store version.

• 

Since then, a few years have passed, and a couple of dozen times my family and I have been preparing amazing homemade salted pork, the recipe of which I will share today.

First let’s define the main ingredient – meat. You can cook salt-cured meat from beef, pork, chicken, and turkey, but today I will stop at pork brisket. I liked this variant the most, because of the combination of meat layer and lard.

For those who want to try salted meat from the bird, I strongly recommend to prepare a balyk from chicken fillet. For me personally, this is the best snack of chicken, which can be cooked at home.

Tip

We buy brisket in the measure of fat, with lots of meat. I prefer to cook with skin, but you can take it without it. Meat should be without ribs and bone stumps. Sometimes, I buy brisket with ribs, if there is no other option, and then I carefully cut them at home. This is what I have done for this recipe.

• 

• 

And be sure to watch for freshness so as not to get into an unpleasant situation. Now let’s move on to cooking. Wash the brisket (800 g) well under running water and wipe dry with paper towels. Then cut the meat into portions. I divided the whole piece into 2 parts, in each of which I made an additional cut under the skin itself.

• 

• 

In this form, salted meat fits perfectly in the right dishes. You can do the same, but do not make the pieces too small.

Packaging, in which we will perform salting, prespray part of the salt, pepper and bay leaf. Thus, the lower part of the brisket with the skin will be well salted.

• 

We make a dry salting, so we sprinkle the brisket on top with coarse salt (4 tbsp) and pepper. I use a combination of freshly ground (1 tsp), ground (1 tsp) and red (1 tsp).

• 

Fresh ground pepper adds a chic flavor, while red pepper is responsible for the moderate spice of salted meat. Smear the spices well on the whole surface of the brisket. Remember to smear the cuts so that the meat salts evenly on all sides.

• 

• 

• 

• 

• 

Next, we squeeze out 2 garlic heads with a garlic squeeze. If you do not have a garlic press, squeeze the garlic cloves with a knife to let the juice in, and cut them finely. Now coat the brisket evenly with chopped garlic. At the very end I put a few bay leaves on the brisket, for the fragrance.

• 

• 

• 

Cover the container with meat with lid or film and leave at room temperature for 24 hours. At this time the chemical processes will be much faster than in the fridge, and the meat will quickly absorb the salt. After a day, the color of salted meat will begin to change and a little liquid will be released from the meat.

• 

• 

Now we put the salty brisket in the fridge for 3 days.

I remember the first time I could not wait for the end of 3 days to try salted meat. Now this process is even harder because I know how delicious the snack is waiting for me ahead.

Thoughts aloud

• 

• 

• 

Ready salted meat turns out to be moderately hard, so I recommend cutting it into small pieces. So it is much more convenient to eat it, and there is an opportunity to stretch the process of eating a little.

• 

• 

If you can’t chew the skin, just trim it while cutting. Although I love to eat it with small pieces. Salted meat will serve as an excellent snack for beer, vodka, whisky or any other alcoholic beverages.

• 

• 

The brisket also fits the festive table perfectly, as it tastes as good as purchased delicacies. Eat for yourself, surprise your guests, and the step-by-step instruction with photo will definitely help you create a culinary masterpiece in your kitchen.

• 

• 

Bon appetit! Don’t starve 😋