How to salt pork meat at home. Simple recipe

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In the absence of refrigerators, people in ancient times learned to store pork at home in different ways. One common method was salting large pieces, which were then soaked in water and used in cooking. This became popular among pirates and warriors who had to go on long voyages.

Over time, they began to add various herbs and spices to the brine. The resulting delicacy was already consumed without preliminary heat treatment. Three main salting methods have been developed: dry, wet and mixed. The prepared product is suitable for independent consumption, for hot dishes, and is often used for drying and smoking.

Before starting the salting process, you need to choose the right meat. It is worth buying the chest, back part of a pig or ham. But this should only be done in specialized places that have a quality certificate. The fact is that this home often suffers from various diseases and helminths, which are easily transmitted to humans, and the preservation process is not able to destroy them 100%.

Dry method

Dry salting pork meat at home is the easiest option. Previously, oak barrels were used for this, but now housewives put the prepared product in small tubs, glass, and enamel dishes. You should know that with this method of salting, the meat will lose about 9% of its juice, as it is severely dehydrated.

Composition of ingredients

Product set:

pork pulp – 2000 g;
sugar – 2 g;
salt – 140 g;
bay leaf – 2 pcs.

What can be added and changed in the composition

The meat will be more flavorful if you add spices (for example, dry garlic, black and red pepper, parika). To preserve the red color of the pulp, it is necessary to use food nitrate (sodium nitrite) in the pickling mixture. For the indicated amount you will need only 2 g. It cannot be taken in large quantities. It is better to take electronic scales for work.

Step-by-step cooking process

Step-by-step preparation:

Trim the fat, membranes and tendons from a piece of pork, then rinse thoroughly in cold water and immediately dry with a kitchen towel.
In thick places of the fillet, make several punctures with a sharp, thin knife so that the meat is evenly salted.
Now mix salt, sugar and spices in a cup, if you decide to use them. Rub the resulting mixture well over the entire pork.
Place the piece in an enamel or plastic cup, place 1 bay leaf on top and bottom, cover well with cling film, and place pressure on top.
Place the dishes in a cool place and turn the meat over every 3 days, again rubbing it with sprinkled salt.
The preparation time in this case will be 3 weeks. This is exactly how much it will take to fully ripen the pork.

Decoration and serving rules

Such a product should be stored only in a cold place, having first been removed from the juice that forms at the bottom of the dish and dried. Before serving as a delicacy, scrape the surface to remove any remaining salt and cut into thin slices.

To prepare a hot dish, the piece must be soaked in cold water.

What is corned beef? Features of corned beef.

Our ancestors did not have refrigerators or freezers, but they had the knowledge of how to preserve meat delicacies for a long time.
According to the traditions of antiquity, which have come down to us from past centuries, people used the ability to preserve meat products for years. Typically, pieces of meat were preserved with salt and various spices in cold, deep-dug wells, where the same temperature was maintained throughout the year. Such places were popularly called soloniks, after the place where food was stored.

Traditionally, corned beef was considered a piece of cured meat with seasonings and salt. The product retains its shape well and looks beautiful when cut, which is why it was revered by our predecessors.

It could be used as a separate dish or added to soups, pies, or subjected to culinary processing with the addition of all kinds of side dishes.

The composition of the product brings many benefits to its lovers, as it has all the necessary micro and macro elements necessary for a person:

selenium,
riboflavin,
sodium and potassium,
iron,
calcium and thiamine,
phosphorus and zinc.

Actually, this is the product that makes up the human body. Therefore, organic compounds are easily absorbed by our digestive system, absorbing not only calories, but also all the beneficial amino acids.

Corned beef contains a set of organic substances in exactly the composition that the human body needs. A complex of vitamins E, K, PP, B6, B12 and B9, and many other vital minerals and biological additives that stimulate the functioning of the heart, the entire circulatory system, as well as the digestive organs, nervous system, and immune system. It is difficult to name any part of the body whose functioning these products would not help.

The energy value of corned beef is not as great as its usefulness. We absorb almost 250 kcal per 100 grams of product. This indicator may vary depending on the products that accompany the meat during cooking.

In cold brine

The main difference between wet and dry salting will be the increase in mass after the procedure. The proportions of the composition must be strictly observed.

How to pickle pork meat in cold brine.

The sugar present in the solution will soften the salty taste of the meat and help the proper microflora to develop, preventing nitrites from oxidizing.

Composition of ingredients

Compound:

pork (fillet) – 2500 g;
water – 1 l;
salt – 90 g;
sugar – 10 g;
garlic – 5 cloves;
allspice – 15 peas;
bay leaf – 5 pcs.

What can be added and changed in the composition

Additionally, during cooking, you can add an onion to the brine, which will add flavor and aroma to the broth.

Step-by-step cooking process

Detailed cooking guide:

Pour water into an enamel bowl, bring it to a boil and add sugar, salt, bay leaf and allspice.
Leave the dish on low heat for literally 1 minute, remove it to a stand and let it sit until it cools completely.
At this time, rinse the fillet, remove the remaining moisture with a kitchen towel, cut off all hanging pieces, film, veins and excess fat.
Place the pork in a cup, pour in the resulting brine, cover and place a weight on top. Place the product on the bottom shelf of the refrigerator.
After 4 days, remove the pork, wipe with napkins and rub with a mixture of crushed garlic.
Wrap the meat in foil and put it back in the refrigerator. You can try the product only after 1-2 days.

Decoration and serving rules

The delicacy must be served chilled, first cut into thin pieces and placed beautifully on a flat plate. Garnish with fresh herbs and lemon slices. Additionally, you can put mustard and grated horseradish on the table.

What dishes can be prepared from corned beef?

In its classic form, corned beef is ready for consumption after the meat has been in salt for several days, but there are other options for salting meat and fish. From the resulting preparations you can prepare quite tasty and original dishes that have every right to be called independent. That is why below are several quite colorful recipes for corned beef dishes that deserve attention.

Boiled corned beef with sour cream sauce

This is a very simple and tasty dish that can be prepared at home without any special culinary talents. First you need to soak the corned beef in water, after which you need to drain it and add new water so that the water covers the meat preparations. The pan is placed on low heat for 15-20 minutes so that the meat cooks a little and acquires the desired taste. You can cook it with carrots and onions, which will add a special piquancy. The dish is served with sour cream sauce, which consists of sour cream, a small amount of herbs and garlic or horseradish, which must be grated into the composition. Small pieces of meat with a delicate sour cream sauce are simple, but the taste is worthy of the most luxurious table.

Recipe with potatoes

To prepare this dish, you will need to preheat the oven to 180 degrees, and then lay foil in a baking dish, placing a piece of corned beef on top of it. The meat is rubbed with coriander, French mustard, black pepper, and 2 bay leaves are placed on top. The salted workpiece is wrapped in foil and placed in the oven for 2-2.5 hours, until the product is easily pierced.

At the same time, you need to deal with the potatoes; to do this, you need to wash them thoroughly, pour them with sunflower oil and rub them with salt and red pepper. The potatoes, like corned beef, are wrapped in foil and placed in the oven for 20 minutes.

How to salt meat at home? Every caring housewife asks this question sooner or later. The secrets of preparing delicious and high-quality dishes are in front of you.

Hot salted brisket

You can salt pork meat at home faster using the hot method. Spices such as garlic should not be subjected to heat treatment so as not to lose its taste.

Composition of ingredients

Ingredients:

pork meat – 2 kg;
salt – 2 tbsp.;
water – 1 l;
adjika – 2 tsp;
allspice – 30 peas;
bay leaf – 6 sheets;
garlic - 1 head.

What can be added and changed in the composition

You can use the spices in the recipe that your family loves best. Additionally, many people replace a little salt with sugar. At the end, professionals advise rubbing the fillet with garlic mixed with ground pepper and paprika.

Step-by-step cooking process

Cooking step by step:

It is worth preparing the pork first, which after washing must be trimmed from excess fat, veins, and films removed.
Now put a pan of water on the fire, into which, after boiling, immediately add adjika, peppercorns, salt and bay leaf.
Immerse the meat in the brine, reduce the flame after boiling again and cook the mixture for no longer than 5-7 minutes.
Turn off the stove and, without removing the pork, allow the contents to cool completely at room temperature for at least 10 hours.
Remove the fillet from the brine, wipe with napkins and let dry a little.
Peel the garlic cloves, rinse and pass them through a press.
Rub the resulting mixture completely over the meat and immediately wrap tightly in foil.
Leave in the refrigerator at least overnight.

Decoration and serving rules

Already in the morning you can cut the delicacy, black bread and make sandwiches, serving them with warm tea. This recipe is also often used before the holiday.

Dry salting of meat

This method is used most often, because it is quite simple and does not require anything extra. This method is good only when salting fatty meat or even lard, since meat under the influence of salt will lose a lot of moisture, but fat will not.

Normal preparation

An approximate calculation of salt is for 1 kg of meat, it is enough to take 250-300 grams of salt, in other words, an incomplete glass. Any utensils can be used, except plastic or iron containers, you can even use a wooden box.

Meat with lard in brine

The classic method is to simply rub the product with a large amount of salt and fold the pieces tightly, and put pressure on top. It is necessary to lay the pieces tightly so that there are no empty spaces. It is optimal to cut the pieces no thicker than 3 cm.

But salt alone is too simple and the taste will be ordinary. It will be much piquant if you make a mixture. You need to add ground pepper, cloves, garlic or other spices to taste to the salt.

Sometimes they even add finely chopped nuts. The pieces are generously rubbed with this mixture and then the technology is the same as with conventional dry salting.

Cooking bacon

If you need to cook bacon, you need to know that this is the part that is removed from the back or sides, but not from the peritoneum. Its thickness should not exceed 3 cm and this is normal. The lard itself looks quite dense; loose, and especially yellow, meat is not suitable for cooking bacon.

It is very important to be careful when choosing lard. The product itself must not only be fresh, but also not be old. This can be easily determined by the condition of the skin.

The skin should be soft and elastic. When pressed with a fingernail, the skin of a young animal is easily pressed through, but an old one is not so easy to pierce even with a sharp object.

This lard is cut into 20x20 squares and placed in a bowl with parchment on the bottom. A layer of salt is immediately poured onto the parchment, and only then the pieces are folded, with the first layer lying skin side down.

All free spaces are filled with salt. When all the lard is laid, you need to cover it with parchment and put it under pressure.

Sometimes, before salting, pieces of thick lard are left in salted brine for several hours so that they soften a little.

At a cool temperature, up to 5 degrees, such a product can be stored for even a year. Before eating, scrape off all the salt from the piece with a knife and cut into pieces. It is very convenient to cut if the piece is still cold.

Flavorful pork in a jar

At home, it is more convenient to salt pork meat in jars. It will need to be cut into pieces and compacted tightly, since it will not be possible to install pressure. A set of spices will provide a wonderful aroma to the preparation.

Composition of ingredients

Product set:

pork – 3 kg;
sugar – 1 tbsp. l.;
salt – 1 tbsp.;
water – 3 l;
garlic – 5 cloves;
barbecue seasoning – 1 tbsp. l.;
black peppercorns – 10 pcs.;
bay leaf – 3 pcs.;
cloves – 3 pcs.

What can be added and changed in the composition

The set of spices can be changed at your discretion.

Step-by-step cooking process

Step-by-step preparation:

This time you need to start by preparing the jars, which you can wash with soda solution. For long-term storage, it is better to sterilize them in any way (over steam, in the oven).
To make the brine, pour the specified amount of water into an enamel pan, immediately add peppercorns, bay leaves (be sure to remove them at the end), salt with sugar, and cloves.
Boil the solution for about 3 minutes, add barbecue spices, pressed garlic and turn off the stove after 1 minute. let it cool completely.
Rinse the meat well with running water, remove all excess (hanging parts, fat, veins, film), and then pat well with a kitchen towel, collecting the remaining moisture.
Now divide the pork into pieces of the same size, no more than 5 cm thick. Pack them tightly into prepared jars.
Read also: How long to cook pork in the microwave. Microwave meat recipes with photos. Microwave meat video recipe
Pour brine over the pork, close the lids tightly and place in the refrigerator or other cool place for 5 days.

Decoration and serving rules

This meat is perfect for smoking. You just need to pre-rinse it with running water, dry it with napkins or hang it up. During storage, you need to monitor the condition of the brine, which should not become cloudy or have any unpleasant odors.

If you want to serve it as an independent dish, then the pieces should be freed from the liquid in advance, allowed to dry a little, and then cut into portions.

How to cook corned beef at home

There are quite a lot of different recipes for salting meat, having different compositions of mixtures, spices and conditions for aging the product. Each individual recipe has a unique taste and aroma, which is also very important for this type of dish. It is very simple to prepare corned beef at home, and you can create the dish using a variety of types of meat and salt mixtures. In order for everyone to be able to choose the right recipe for themselves, below is a number of the most delicious and simple options for cooking corned beef.

Beef pickling recipe in a jar

In this case, salting will be carried out using a liquid solution, which consists of only two components: salt and water. First you need enough, which requires mixing five liters of water with a half-liter jar of salt, and the salt must be iodine-free. Now the container should be placed on the fire and brought to a boil, after which the pre-prepared meat, which has been cut into medium-sized pieces, is sent into the pan.

After the beef has been placed in the container, the meat must be boiled for ten minutes. During this time, the fat layers will melt, which will only benefit the product. Next, you need to cool the mixture a little, remove the meat from it and thoroughly fill a jar of suitable size with it. Now you need to pour brine into the jar, which should completely cover the pieces of beef. To fully prepare the product, it will take one to three weeks to brew.

How to make corned beef from pork

First of all, you need to prepare the meat; for this you need to cut the pork flesh into approximately equal pieces 10 centimeters long and 3-4 centimeters wide. Before immersing the pork in salt, rinse it thoroughly and then roll it in the salt mixture. The mixture can be prepared from a kilogram of salt, 100 grams of sugar, as well as spices, which can include any seasonings that suit your taste. Pepper adds additional piquancy - all these components are added to the salting composition in free volumes that will correspond to individual taste preferences.

After all the ingredients are ready, the meat needs to be rolled in the salt mixture and then sent to a glass jar or container. The top of the pork tenderloin is covered completely to the top with salt for a period of three weeks. At the end of the allotted time for cooking, the meat must be washed to remove salt deposits, then the preparation can be eaten or used to prepare all kinds of dishes.

Salting lard

There are quite a few different options for salting lard at home, but they all have common trends. In this regard, we will describe the simplest option for preparing corned beef from lard, which, if desired, can be diversified by showing imagination. To do this, you will need long strips of lard, which must be cut into equal bars, as well as salt and a little red pepper.

You need to start cooking by rubbing the lard with salt and pepper - this must be done wisely, without completely covering the product with salt powder, but also not sparing it for grating. Now the blocks of the same size need to be placed tightly one to one in an enamel bowl so that there is no free space between them. The lard is crushed on top with salt and a second layer is placed on top of the first.

In the end, the lard needs to be pressed down well, for example with a wooden circle, placing a weight on it that will hold the product for the entire time. You need to remember that when preparing corned beef from lard, the pieces should be moved - the bottom ones to the top, and the top ones to the bottom - every five days. The product will be ready after three weeks of salting.

With onion peel

A great way to get a smoky flavor from pork is to use onion skins in the brine. For this recipe, it is better to take meat with a layer of lard (brisket). The dish undergoes heat treatment. Therefore, you should not be afraid to eat it.

Composition of ingredients

Ingredients:

pork belly – 1.5 kg;
salt – 0.5 kg;
garlic – 3 heads;
peel - from 4-5 bulbs;
bay leaf – 2 pcs.

What can be added and changed in the composition

Additionally, many people add allspice and dill seeds to the brine during cooking, and also coat the finished pieces of pork with a mixture of ground red and black pepper.

Step-by-step cooking process

Step-by-step preparation:

Onion peels must be taken from whole onions without signs of rot and washed thoroughly.
Place in a saucepan along with salt, bay leaf and the specified amount of water, put the dishes on the fire.
Rinse the brisket, if there is any skin on the layer of fat, peel it with a knife, cut off all the hanging pieces, giving it an even shape.
Place the meat in the already boiled brine and cook over low heat for 5-10 minutes. The time depends on the thickness of the pieces.
Then turn off the heat, cover the dish with a lid and leave it at room temperature until it cools completely.
Remove the pork from the liquid, dry well with kitchen napkins, and then coat with garlic, previously peeled and passed through a press.
Place the meat in an airtight container or wrap it in foil. Let sit in a cool place for at least 12 hours.

Decoration and serving rules

The delicacy is perfect for a holiday meat plate. The dish is also often served as an appetizer for first courses, and sandwiches are made for strong drinks. As a sauce, you can additionally offer guests grated horseradish with beets, mustard

How to eat corned beef

Corned beef is a unique product that can be used both as an appetizer and as a main dish. Basically, after the meat has been removed from the brine, it needs to be rinsed, which will make it ready to eat. Quite often, corned beef is cut into slices and served, which is to the taste of almost everyone. In this case, the described product is salted in the form of preparations for adding to dishes, for example, scrambled eggs, pizza, or simply placed on a sandwich.

Salted pork “Country style”

Salting pork meat at home in a rustic manner means getting a high-quality snack dish with a unique taste and aroma. You should prepare 2 sheets of cotton and linen in advance. The approximate size of 1 cut will be 30*100 cm.

Composition of ingredients

Product set:

boneless pork – 2 kg;
granulated sugar - 2 tbsp. l.;
white pepper, coriander – 1/2 tsp each;
paprika – 1 tsp;
salt – 8 tbsp. l.;
garlic – 2 heads;
ground black pepper – 1 tsp;
cinnamon – 1\4 tsp;
cognac – 50 ml;
hot chili pepper – 2 pods;
nutmeg – 2 pinches.

Preparation next.

Step-by-step cooking process

Detailed Guide:

Process the pork tenderloin, removing veins, films and excess fat, rinse and blot with napkins, collecting the remaining moisture.
Cut the meat into large pieces of approximately 300 g.
In a deep bowl, mix salt, coriander, granulated sugar, white and black ground pepper.
Rub the pork with this mixture on all sides, and place the pieces on the prepared piece of material. Between them make a layer of peeled garlic cloves.
Sprinkle the rest of the fragrant mixture on top and wrap the fabric tightly, making a knot. Place in a convenient container and place a weight on top.
Leave the dish in the refrigerator for 8 hours, and then take it out, untie the knot, take out the meat and now rub it with a mixture of cinnamon, paprika, and nutmeg.
Distribute hot peppers, previously peeled and cut into small cubes, on a wet cloth, then pork.
Wrap it in fabric again, but in the 2nd layer, send it back to the resulting brine, dilute it with cognac, and put it in the refrigerator.
The second stage of salting will last 1 day, during which the package must be turned over every 4 hours and watered frequently with juice.
After 24 hours, remove the product from the brine, remove all spices except garlic and hot pepper, wring out the cloth and wrap the meat in it again. Soak the pieces in a colander for another 1 day.

Decoration and serving rules

The meat should first be sampled and, if it is ready, stored in the refrigerator or freezer. To serve, cut into thin slices and arrange beautifully on a flat plate.

How to quickly salt meat

Ingredients:

Pork pulp (back) – 2 kg;
2 heaped spoons of refined sugar;
Salt, non-iodized, coarse - 8 full tablespoons;
Black pepper – 2 spoons of small peas, or 1 spoon of large ones;
Coriander and white pepper (not ground) - 1 dessert spoon each;
Nutmeg powder – two pinches of freshly ground, or three pinches “from a bag”;
Hot pepper – 3-4 large pods;
50 ml cognac;
2 medium heads of garlic;
A spoon of paprika powder;
1/4 spoon of cinnamon.

Cooking method:

A container for pickling - enamel or porcelain, of a suitable size, rinse with hot water and soda, wipe and dry. You will also need linen or cotton fabric 30 cm wide and about a meter long; it is better to stock up on two such fabrics.
Without cutting the pulp into separate pieces, cut it so that individual slices weigh about 300–400 grams. Rinse and wipe away moisture.
Mix salt and sugar thoroughly, crush coriander and both types of pot pepper in a mortar, not too finely. The grains should break up into 5–7 crumbs.
Combine spices with salt and sugar in a bowl. Dip the meat slices one by one in the spices, lightly rubbing them in the process. Some of the spices will remain in the bowl; they need to be scattered over the canvas, leaving 2/3 for further sprinkling.
Place the meat slices on top of the salt and spices, leaving 2-centimeter gaps. Place garlic cloves in them. To do this, they need to be separated and the top, rough layer of husk removed; this will take 1 head. Sprinkle the remaining salt and pepper over the top and in between.
Tuck the wide edges of the fabric over the top of the flesh, trying to pull them as tight as possible. Next, fold the resulting “stocking” in half, lengthwise. We place the resulting workpiece in a container for pickling and press it on top with a load of about 2-3 kilograms (a two-liter jar of cold water is just right).
The future corned beef must be placed in the refrigerator for 5–8 hours. After the allotted time has passed, we take out the meat and unwrap it. There will be quite a lot of moisture in the bowl - do not pour it out!
Shake off all the spices and salt from the cloth and use a spoon; we don’t throw them away, but pour them into a bowl. In their place, rub the pieces of meat with a mixture of paprika, cinnamon and nutmeg. Again, as tightly as possible, wrap the pulp with cloth in one layer. Rub crushed garlic on top, directly over the fabric, and distribute hot pepper pods. They must be whole, uncut, and free from rot and damage. Once again we wrap the entire workpiece in cloth, put it in a bowl and put it in the refrigerator, under a load. Pour cognac into the brine.
We leave it for a day, turning the workpiece over every 6 hours and watering it once every 2 hours with the released brine. After 24 hours, remove all the spices from the corned beef slices with a knife; there should be no salt crystals left. We also remove all crumbs from the fabric. Wring out the cloth and wrap it around pieces of corned beef, two per serving. You can leave cloves of garlic and pepper between the pulp. They provide mainly aroma and have almost no effect on taste.
Place the pieces of corned beef in a sieve or plastic colander; turn them over once a day. It is recommended to pour the brine into a jar with a lid and leave it in the refrigerator for now. After 3 days, cut and try a piece of corned beef. The maximum aging period is 10 days; further aging in fabric can be accompanied by the addition of brine if you want to add saltiness. You can add another 75–100 ml of cognac - this will add color to the corned beef.

In English with elderberry

The British use a mixed method of salting pork. More often, hams are used for the dish, and dried elderberry is added for a more lasting aroma. Food saltpeter will help maintain the bright color of the meat.

Composition of ingredients

Compound:

pork ham – 2000 g;
granulated sugar – 25 g;
saltpeter – 10 g;
salt – 80 g;
elderberry – 25 g.

In brine:

salt – 500 g;
water – 500 ml.

To fill:

tarragon – 50 g;
water – 500 ml.

What can be added and changed in the composition

It is permissible to replace elderberry with dried juniper.

Step-by-step cooking process

Step by step guide:

Rinse the hams thoroughly so that virtually no blood remains, and wipe well on all sides with a dry cloth.
In a bowl, combine sugar, salt, saltpeter and elderberry, previously ground into powder. Rub a piece of meat with this mixture.
Place it in a cup, cover with cling film, place a weight and let it stand in the refrigerator for 3 days, turning the pork 2 times a day.
Next, prepare the brine by boiling water with salt and cooling. Pour this mixture over the meat and send it back into the cold, but for 1 week.
After this time, make the filling by boiling water with tarragon powder for 5 minutes, removing all the foam from the surface.
Remove the ham, place it in a clean bowl, add the filling and leave in a cool place for 2 weeks.

Decoration and serving rules

Cut the required number of pieces from the ham and serve them chilled. You can decorate with pickled berries.

Tips and general principles for salting meat

You need to follow some rules to make salted meat really tasty. The following are subject to salting of meat products:

If you choose fresh meat, at the end of the procedure the meat acquires a pleasant aroma, becomes softer and juicier. We can say that the meat gives off a ham taste. Salting begins with the choice of meat, because its further taste will depend on this.

If you take pieces of meat, then look at the color of the meat and its smell.

Excessively bright meat indicates that it is not fresh. The color of the meat should be soft pink if it is pork or poultry. The bright burgundy hue of beef and turkey indicates that the meat is not fresh and weathered.

In Danish

You can salt pork meat at home for long-term storage the Danish way. This recipe changes the entire process, which will give the meat a new taste that is unfamiliar to many.

Composition of ingredients

Product set:

pork fillet – 1000 g;
water – 1 l;
food saltpeter – 5 g;
salt – 400 g;
sugar - how much meat will take;
red pepper - to taste.

Step-by-step cooking process

Step-by-step preparation:

Rinse the fillet, remove the film, veins and hanging pieces.
Make a puncture on one side, thread twine through it and hang the piece in a cool, dark place, covering it with a piece of insect gauze.
Starting from this day, 4-5 times a day you need to rub the pork with granulated sugar on all sides.
On the last day, cook the brine from water, salt and nitrate. Remove a piece of gauze from the fillet, wipe it dry and immerse it in the prepared, cooled solution.
Keep the pork in this form for 15 days, turning it over to ensure even salting.
All that remains is to take out the delicacy, remove all moisture with napkins, rub with red pepper, wrap in canvas and hang again for final drying in a cold place.

Decoration and serving rules

Cut the finished dish, arrange it beautifully on a plate, or immediately make delicious sandwiches with the pieces.

Calorie content

It is difficult to accurately calculate the calorie content of salted pork at home, since it all depends on the selected part of the carcass and the cooking method. The table shows only approximate meat indicators. Nutritional value directly depends on the amount of fat and lard layer.

Part of the carcass for salting	Calorie content
ham	261.0 kcal
brisket	602.3 kcal

Moreover, if the meat is salted dry, a weight loss of 8-10% is expected, and if it is salted wet, on the contrary, an increase of about 10-15% is expected. The calorie content is also affected by the presence of granulated sugar.

General principles

Before deciding how to salt meat, you need to learn a few basic cooking principles:

The best choice is pork ham. This part of the carcass is quite fatty, so it is well salted and effectively absorbs the aroma of various seasonings.
The usual chicken breast also lends itself well to salting. With chicken legs the situation is much more complicated.
A typical set for salting meat is extremely simple. This is, in fact, the base, that is, chicken, pork or beef, as well as salt, bay leaf, pepper, coriander and sugar. A large 30-liter container or 10-liter bottles are suitable for dishes.
There are two methods of salting - brine and dry.
Before salting meat, remember an important truth. You won’t be able to get a lightly salted and healthy product right away. Corned beef is canned. And canning is a long and painstaking process.

Useful tips

Some useful tips that will come in handy while working:

Meat must be purchased only from specialized departments or from farmers who have a veterinary certificate and have been tested.
Pork that has been frozen will not produce a high-quality delicacy.
Do not leave meat in brine at room temperature for a long time.
The presence of even a small foam on the surface of the brine will indicate the presence of bacteria and pathogenic microflora, which is not acceptable.
For long-term storage of the finished product, it is necessary to use vacuum packaging and a freezer. For a short period of time, it is enough to wrap it in foil.
Pork should be salted and stored at home in containers that will not allow oxidation (enamel, glass, oak, stainless steel). If there is even a slight doubt about the quality of the resulting meat, then it should be subjected to heat treatment.

Cooking lard

As a rule, chefs prefer lard with streaks of meat. It gives the product a spicy and rich taste. To use tips on how to salt lard with meat, prepare the following products:

garlic - one head;
bay leaf - four pieces;
salt (coarse) - 100 grams;
seasonings - to taste;
lard with meat streaks - one kilogram;

Cooking method:

First you need to mix salt and spices, and cut the peeled garlic into slices.
Then the product should be thoroughly rubbed with the curing mixture. The garlic must be inserted into special cuts and distributed along the entire length of the layer.
Next, you need to place the lard in a salting container. Be sure to pour the salting mixture onto the bottom. The layers should be laid out with the skin facing out. One piece is skin side down, and the other, on the contrary, is skin side up.
After this, the workpiece must be sprinkled with salt and spices and covered with a towel.
The first couple of days the product should be salted at room temperature. Then it needs to be brought to condition in refrigerators. Usually three days after the start of salting, it can already be served.

Interestingly, it is impossible to over-salt lard. The structure of the product is such that it absorbs exactly as much salt as needed. Therefore, the answer to the question of how to salt lard with layers of meat is very simple! The main thing is to know a good recipe and stock up on the necessary products.