Solonina is nothing more than meat, prepared by prolonged exposure to salt. Previously, this method of cooking served only to extend the shelf life of meat, but now, when there are refrigerators in every family, the corned beef has become an independent dish, which, though rarely, regularly appears on our tables.
Pork solonina - recipe
There are two methods of salting meat: dry and using brine. In the recipe, we will talk about the dry method of salting meat.
Ingredients:
- pork brisket - 1,5 kg;
- garlic - 3-4 cloves;
- bay leaves - 5 pcs .;
- salt - 120 g;
- black pepper - to taste.
Preparation
Pork brisket and dry it with paper towels. Chop the garlic with slices. In the meat we make small but deep incisions, in which we lay pieces of garlic. We rub the brisket with a mixture of salt and ground black pepper, and then lay the meat in an enamel pot. Cover the pan with a lid or a plate, and put the load on top. Now meat should be salted for three days in any cool place, for example, a refrigerator, a balcony or a cellar. During the whole time, pickles from the meat will be allocated juice, which should be drained. After the brisket has salted out and excess moisture has come out, rinse and dry the meat, and then put it in a jar of garlic and laurel leaves. Now pork should stand in the cool without the press for another three days. If during this time the juice does not again start to emit juice - it is cooked perfectly.
Chicken fillet - recipe
Ingredients:
- chicken meat - 5 kg;
- nitrate - 20 g;
- salt - 2 kg;
- sugar - 1 teaspoon.
Preparation
Before making corned beef, chicken carcass can be divided into parts, this will speed up the ambassador and make it more even. But no one forbids you to salt the whole chicken, it will not spoil it.
Mix all the ingredients of our salting mixture: saltpeter, salt and sugar. In the chicken carcass or parts of it, make some shallow incisions and rub the meat with the prepared mixture, laying it in the resulting cavities. So dispense half the salting mixture. At this stage, you can put garlic and / or laurel leaves on the chicken.
Now we lay out the chicken in the enameled basin and put it under the press. After 3 days, the meat should be evenly salted, but do not forget to drain out the juices. After, transfer the chicken into a jar or barrel and fill it with a strong brine, made from the rest of the salt mixture and 5 liters of water. In this form, the meat can be stored until consumed.