Pickled Meats
Yield
1 batchPrep
15 minCook
2 hrsReady
1Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef tongue
or pork |
* |
| 2 | tablespoons |
salt
|
|
| 3 | teaspoons |
pickling spices
|
*
|
| 1 | tablespoon |
brown sugar
firmly packed |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
saltpeter
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef tongue
or pork |
* |
| 3E+1 | ml |
salt
|
|
| 15 | ml |
pickling spices
|
*
|
| 15 | ml |
brown sugar
firmly packed |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
saltpeter
|
* |
Directions
Mix the Salt, spices, Sugar and Garlic together.
Rub into the meat thoroughly.
Set into a pan, cover well and put into the refrigerator turning once a week or more.
To cook, put into cold Water and bring to a bOil.
Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender.
