Ingredients
25 pounds venison
3 pounds salt
1/2 teaspoon saltpeter
1/2 cup brown sugar
1/2 teaspoon baking soda
2 gallons water
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
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Cut the meat into 4 to 6 lb pieces. Have barrel ready and spread a layer of salt on the bottom. Rub each piece of meat with a mixture of salt and pepper and pack down in layers, covering each with a layer of salt. The top layer should be of salt. Let stand overnight. In the morning pour on the following brine: For 25 lbs of meat: 3 lbs Salt 1/2 t Saltpeter 1/2 c Brown Sugar, Packed Or Molasses 1/2 t Baking Soda 2 Gals Water Dissolve the ingredients in 2 gallons water, stir until salt is dissolved. Test with an egg; if it floats, fine if not, add more salt. Pour over the packed, salted meat and if necessary, pour on more water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It maybe used in 2 to 3 weeks. For 100 lbs of meat, double all ingredients.