Recipes with saltpeter
11 recipes
Honey Cure for Ham
Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.
Pickled or Corned Beef or Venison
Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.
Pastramized Beef
Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.
To Cure Hams
Follow this recipe to find out how to cure hams so you can be able to prepare a savory dinner for your family.
Irish Spiced Beef
Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.
Marinated Salmon Danish Style
Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.
Pickled Meats
Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.
Best Corned Beef
Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.
Surbraten (Corned Pork)
Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.
The Mavin's Way To Pickle Beef or Tongue
Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.
Hungarian Sausage
Hungarian sausage (kolbász) is a home-smoked paprika and garlic sausage made from coarsely ground pork shoulder, beef chuck, and pork fat stuffed into natural casings, cold-smoked and air-dried for two days.
Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.
Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.
Homemade pastrami from beef brisket cured for 3 weeks with salt, pickling spices, and black pepper, then smoked low and slow. A true from-scratch charcuterie project.
Follow this recipe to find out how to cure hams so you can be able to prepare a savory dinner for your family.
Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.
Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.
Old-fashioned pickled beef tongue or pork cured with salt, pickling spices, brown sugar, and garlic. Dry-rubbed and refrigerated for weeks, then simmered low and slow until fork-tender.
Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.
Traditional German Surbraten: pork brined for three weeks with juniper berries, garlic, and onion, then roasted until the outside is crackling-crisp. An old-world curing project for the patient and adventurous cook.
Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.
Hungarian sausage (kolbász) is a home-smoked paprika and garlic sausage made from coarsely ground pork shoulder, beef chuck, and pork fat stuffed into natural casings, cold-smoked and air-dried for two days.
