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  • #7162
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Brine for Newfoundland Salt Meat

    Makes 8 lbs

    Ingredients:

    • 8 lbs fresh meat (ask the butcher for a naval cut or short ribs)
    • 1 gal water
    • 1 cup kosher salt (any salt will do)
    • 1 cup brown sugar
    • 4 tsp pink curing salt # 1 (sodium nitrate)

    Method

    In a lg container (non-reactive to salt), dissolve sugar and curing salt in one quart of hot water. Add remaining water (cold). Add meat (cut meat in 2 lb junks – 2” thick); ensure meat is totally immersed in brine. Refrigerate for 10-14 days. Turn beef over after the 5th day. Beef can stay in refrigerated brine for up to 3 months after it has been cured.

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

    #7221
    Gypsy Wanderer Husky
    Gypsy Wanderer Husky
    Survivalist
    exprepper

    Salting
    The fish is cured in salt in what’s called a “pound” – a square bin where you let the fish soak in salt for about 21 days.our a food grade bucket layer the bottom with the salt, then fish. then salt again thicker on the thick side of your filet, continue till filled and top off with more salt. If you want a less salty version called “shore fish,” you lightly sprinkle the fish with salt and let it cure for only a couple days.

    Normal household table salt won’t do; you need solar salt, also known as rock salt.

    Drying
    Once the fish is salted, it’s laid on flakes to dry in the sun. Traditionally flakes (platforms) were made of tree boughs, but these days more people use wire-mesh flakes.

    The best time to salt fish is in the fall because the summer heat can cook the fish right on the flake.

    “It’s no good to make it in the hot summer, “The fish gets a sunburn. It gets heated, and that’s no good.”

    Take the fish inside at night and during wet weather because water will ruin the fish and delay the drying process. With the help of some sunny weather, the fish should take a week to dry thoroughly. At that point it’s good to eat.

    People usually soak the fish in cool water the night before cooking it to get the salt out

    Prepare for the unknown by studying how others in the past have coped with the unforeseeable and the unpredictable.
    George S. Patton

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