Salt/Pickled Beef

[Pvt Peck]

Re: Salt/Pickled Beef

What an excellent thread, I would like to thank all of you who have taken the time to relate your experiance with actually salting & curing your own meat. This has been a VERY educational thread and I am printing the whole thing out and am going to try my hand at this! Thanks again, this is the type of stuff that really makes the AC for me.

Edward Parrott

[unclefrank]

Re: Salt/Pickled Beef

I do my own beef using Morton's Cure and Sea salt. As the beef cures I make sure to remove the liquid that is produced every day, and add a little salt. After it's done (about three weeks) I cube the meat, and remove any loose fat. I then freeze it in an air removed food sealer bag. To use, I soak the salt out of it for an hour or so, and then put it into a beef stew. There should just be enough salt left to flavor the Potatoes, Carrots, Onions and broth. The beef looks and tastes "corned." The meat will easily keep fresh wrapped up in brown paper for an event, and the stew is mighty tasty after a long day in the field. If you can't find Morton's cure in a store, it is available online, and worth the cost.