Pickle for Beef or Pork

Preparation info
    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • lb (750 g) coarse salt
  • 1 oz (25


Before putting the meat into the pickle, make sure that all the blood has drained from it by rubbing in salt and leaving for a few hours.

Add the pickle ingredients to 1 gallon (4 litres) of water