How to Pickle Meat

Pickling meat is a process to cure and preserve all kinds of meat and fish, and originated from a time in history when the luxury of fridges or freezers was totally unknown. Today, pickled meat is a delicacy.

There is need to be a rocket scientist to pickle meat – it is very easy!

What you will need:

• 2 kg (4 lb.) silver-side of beef
• 350 g (12 oz.) salt and a little extra for cleaning the meat
• 15 g (½ oz.) saltpeter
• 85 g (3 oz.) brown sugar
• 3.5 liters (1 gallon) cold water
• 2 level teaspoonfuls dry mustard

Great care must be taken when preparing meat for pickling, as it must be perfectly fresh. Wipe the meat with a cloth and sprinkle with the extra salt; then leave it to drain for a few hours – this completely cleans the meat of extra blood.

Meanwhile make the brine. Put salt, saltpetre, brown sugar, mustard, and water into a large saucepan and bring to boil, and then skim the surface. Pour the brine into a large earthenware basin or crock and leave it until completely cold. Put the meat into the brine and leave it for a week to ten days, turning it every day. The basin or crock must be covered during the pickling – a large tray with a weight on top is ideal. After a week the meat will be mildly pickled – it gets stronger every day. Take the meat out of the pickle and wash it well in cold water. Remove any excess fat, roll the meat tightly, and tie it with string at about one-inch intervals. The brisket is now ready to cook.

To cook the meat, place it in a large pan together with whole carrots and onions; parsnips, peppercorns and a bay leaf. Cover with water and bring to boil and skim the surface. Cover the pan now with a lid and simmer for about three hours at medium heat. Enjoy with gravy and rice.

It is not only meat and fish that can be pickled, but a variety of vegetables can also be pickled.