Nitric /sodium nitrate E251 to brining 175 gr
In the distant past there were no refrigerators and to preserve the meat 'brining ' was used . This technique is increasingly being used because it adds a specific taste to the meat.
Brine is a solution of sea salt, saltpeter sugar and water. When the meat is put into in the brine solution, it should be fully submerged.
- 3 litres water
- 1500 grams of sea salt
- 100 gram Saltpeter
- 200 g sugar
- a few juniper berries
- black peppercorns
- thyme and bay leaf at will
- Put everything into a large pan and bring to the boil.
- Check the salt percentage with a peeled potato.
- If the potato instantly sinks to the bottom, salt must be added to the liquid.
- Another possibility is to allow the liquid to boil, until the potato ' floats ' in the fluid .
- Let the mass cool down and pour it on the meat until it's submerged.
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