Side Pannel
The Mavin's Way To Pickle Beef or Tongue
The Mavin's Way To Pickle Beef or Tongue
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 3 lb Beef Brisket or Beef Tongue
- 1 qt Cold Water
- 2 ts Pickling spices; minus the
- -red pepper. or with them
- 5 Garlic Cloves; chopped
- 4 Bay Leaves
- 3 tb Salt
- 1 ts Saltpeter; seenote
- -or
- 1 ts Ascorbic Acid
Directions
Seenote; saltpeter, controversy about the use of this
item makes me add a substitute.
From a well known source I quote; " Use Pure
crystalline ascorbic acid (Vitamin C) instead of
saltpeter because pure ascorbic acid can't do you an
iota of harm. Use at the rate of 0.05 percent of the
weight of meat, which works out to 1 gram of
crystalline ascorbic acid for every 4.5 pounds; or
rounding it off, to 1/4 teaspoon for 5 pounds, 1/2
teaspoon for 10 pounds, and so on. Add the ascorbic
acid to either the dry cure or the Brine." This from
"Putting Food By" a resource for storing and
preservation by the team of Hertzberg, Vaughn, and
Greene.
Buy the brisket well marbled with fat. This is
cheaper cut, usually, but turns out to be more
suitable for this recipe. Use the exact recommended
weight of meat because the other ingredients are
calibrated for this. Be especially careful when
measuring saltpeter; use exactly the amount listed.
Place the meat in a deep glass bowl or a stoneware
crock. Pour the quart of water into another glass
bowl. Add the remaining ingredients, mix together, and
pour over the meat; add enough water to cover. Tightly
cover and refrigerate. It is best to keep this in the
coldest part of the refrigerator. Mark your calendar:
For best results, marinate for 19 days. Every 2 days
turn the meat, using wooden spoons. Add water if
necessary, but ONLY A LITTLE BIT, or the meat might
spoil. At the end of the pickling period, discard the
pickling water, and wash the meat with cold water. It
is ready to cook
item makes me add a substitute.
From a well known source I quote; " Use Pure
crystalline ascorbic acid (Vitamin C) instead of
saltpeter because pure ascorbic acid can't do you an
iota of harm. Use at the rate of 0.05 percent of the
weight of meat, which works out to 1 gram of
crystalline ascorbic acid for every 4.5 pounds; or
rounding it off, to 1/4 teaspoon for 5 pounds, 1/2
teaspoon for 10 pounds, and so on. Add the ascorbic
acid to either the dry cure or the Brine." This from
"Putting Food By" a resource for storing and
preservation by the team of Hertzberg, Vaughn, and
Greene.
Buy the brisket well marbled with fat. This is
cheaper cut, usually, but turns out to be more
suitable for this recipe. Use the exact recommended
weight of meat because the other ingredients are
calibrated for this. Be especially careful when
measuring saltpeter; use exactly the amount listed.
Place the meat in a deep glass bowl or a stoneware
crock. Pour the quart of water into another glass
bowl. Add the remaining ingredients, mix together, and
pour over the meat; add enough water to cover. Tightly
cover and refrigerate. It is best to keep this in the
coldest part of the refrigerator. Mark your calendar:
For best results, marinate for 19 days. Every 2 days
turn the meat, using wooden spoons. Add water if
necessary, but ONLY A LITTLE BIT, or the meat might
spoil. At the end of the pickling period, discard the
pickling water, and wash the meat with cold water. It
is ready to cook
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