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📝 Description
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🥘 Ingredients
1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered saltpetre, 2 oz. of black pepper, 1/4 lb. of bay-salt, 1/2 lb. of common salt.
👨🍳 Method
Rub the meat well with salt, and let it remain for a day, to disgorge and clear it from slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at salting beef this week, a journey that took me back to a time when preservatives were not so convenient. I found the process delightfully hands-on, and the results were surprisingly tender and flavorful. I was delighted by the deep, savory flavor that developed over the two weeks. The saltpetre, in particular, gave the beef a unique, slightly smoky taste that I hadn't expected. The beef was fantastic thinly sliced and warmed up for a weeknight dinner. This recipe is perfect for the comfort seeker in me, who loves a good project and a hearty, old-fashioned meal. It's not for the impatient, but the reward is worth the wait.
