It's a simple homemade salt
By VicentaLakin
Salted meat is of great use, for example, if you want to make sauerkraut, or if you want to cook with vegetables that taste good or make soup. It's a very simple practice. Meat + salt + time. Put it in the fridge
Recipe Recommendations
- tenderloin 5 pieces
- salt
- salty and fresh
- pickled
- several days
- simple
Steps for It's a simple homemade salt
1
Five slices of spinal meat, drying the surface with kitchen paper, putting in clean, waterless and oilless boxes, and putting a thin salt on both sides of the meat and putting it in a freezer。
2
Three days later, the freezer takes it out, pours the salt out of the pickled water, dips the water in the bottom of the meat, uses the kitchen paper to suck the water, refills the salt, and then continues to freeze the refrigerator。
3
Slurp it evenly and don't miss the side of the meat。
4
The salt can start eating in about a week. This is a total of 11 days of pickled water in the box, with little water in it, no salt on the surface of the meat, and salt particles that have infiltrated the meat. Salted meat can be frozen in the fridge for one month, and it can be kept longer and put into the freeze。It's a simple homemade salt Make Tips
When salinizing meat, beware of everything。