Brine for Tongue, Beef, Pork or Mutton

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Preparation info

    • Difficulty

      Medium

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • lb/675 g cooking salt
  • 4 oz/100

Method

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 sil