Brine for Tongue, Beef, Pork or Mutton

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


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


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