Pickling Brine Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 1/4 cup: SALT,
2 tbsp: PICKLING SPICE,
1 tsp: SALTPETER,
AVAILABLE IN DRUGSTORES,
1 tsp: SUGAR,
6: BAY LEAVES,
12: GARLIC Cloves,
1 quart: WATER,
Directions:
PUT THE MEAT TO BE PICKLED IN A lg STONE CROCK. MIX THE SALT, PICKLING
SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING
TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO
COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT
DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE
CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN
AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF
MEAT WHICH WILL SERVE 8 TO 10.
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 25,
1998
Source from luhu.jp
SPICE, SALTPETER, SUGAR, BAY LEAVES AND GARLIC WITH 1 QUART OF WATER; BRING
TO A BOIL AND POUR OVER THE MEAT. ADD ENOUGH ADDITIONAL BOILING WATER TO
COVER THE MEAT COMPLETELY. USE A HEAVY BOWL OR BOARD TO WEIGH THE MEAT
DOWN. COVER THE CROCK WITH CHEESECLOTH, TIE IT IN PLACE, THE COVER THE
CHEESECLOTH WITH ALUMINUN FOIL. LET STAND IN A COOL PLACE FOR 10 DAYS DRAIN
AND RINSE THE MEAT BEFORE COOKING. SUFFICIENT BRINE FOR A 5 POUND PIECE OF
MEAT WHICH WILL SERVE 8 TO 10.
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep 25,
1998
Source from luhu.jp