How to properly salt meat: stored for a long time without a refrigerator

Under normal circumstances, many housewives are used to storing meat in the freezer. But since electricity is often cut off throughout Ukraine, the product simply spoils. Therefore, the best solution is to choose the salting method.

Today, FoodOboz will tell you how to properly salt any meat using the dry method.

How to dry-cure meat

Usually, lard is salted in a dry way. But this method is also suitable for meat, only the technology is slightly different.

Dry salting technology:

1. Before you salt the meat using the dry method, rinse it well and cut it into as equal pieces as possible.

2. Put it in a container in which the product will be salted.

3. Sprinkle with plenty of salt and rub it in well. 1 kg of meat requires 70-80 grams of salt.

4. Put a press on top of the grill to help the meat salt better.

5. The meat should be kept in salt for about a month in a cold place, at a temperature not exceeding 4 degrees.

Salting meat in a special mixture:

1. This technology requires 1 kg of meat: 70 g of salt, 1 g of sugar, and 1 g of nitrate.

2. Rub the meat with the mixture of these components. If the meat contains bones, you need to cut it with salt in the cuts so that it is evenly saturated with salt.

3. Then put it in a container, preferably wooden. Between the pieces put bay leaf, garlic, peppercorns, three of each per kilogram of meat. Cover the product with something flat, such as a board, and press it down with a load.

4. Store the meat in the cold and turn it over every three days and wipe it with the remaining salt.

5. Leave to brine for 3 weeks.

How and how long to soak meat from salt

1. You can prepare dishes from salted meat only after soaking the product.

2. To do this, use water at the rate of 2 liters per 1 kg of meat. Water must be changed several

times: after an hour, after two, then after three, six and 12 hours. Such actions will help reduce the salt concentration.

How to salt beef meat

1. For salting such meat, you can use, for example, a piece of beef thigh.

2. Before salting, the meat must be cleaned of the films. It is better to use finely ground salt, rubbing the meat thoroughly.

3. Then it should be put in an airtight container or bag and refrigerated for a week.

4. Salt for 1 kg of meat requires about 50 g, the more - the faster the salting will take place. It is worth noting that a piece weighing 1 kg should be kept in the refrigerator longer - 14-20 days. After 7-9 days, the meat should be removed from the bag and left in the refrigerator for several days to dry, uncovered, but sometimes turned over. Salted meat can be stored for no more than 60 days.