Brine for Tongue, Beef, Pork or Mutton

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1½ lb/675 g cooking salt
  • 4 oz/100 g soft brown sugar
  • ½ oz/15 g saltpetre
  • 4 pints/2 litres water


Dissolve the salt, sugar and saltpetre in the water, bring to the boil and then simmer for 20 minutes. Strain and leave until cold in a large bowl (a large rectangular washing-up bowl is useful for this purpose). Put in the fresh meat and put a plate on top to keep the meat underneath the liquid. Keep in the refrigerator or a very cold larder. Turn the meat every second day. Beef brisket or silverside (3lb/1.5kg) will take 7–10 days; pork or mutton shoulder, leg or loin (3lb/1.5kg) will take 7–10 days; ox tongue (3lb/1.5kg) will take 18–21 days. Small thin pieces of pork such as belly may be brined for 3-6 days.

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