Pork raw salted

A simple way of cooking meat, which is perfectly stored and can be used both for slicing and as a main dish with side dishes. Excellent taste, delicate aroma, softer raw delicacies. It can be considered as a kind of corned beef, only with a lower salt content. It is better to use fatty meat for salting. Ideal undercuts and brisket with a little fat.
Salt in a combined way. Prepared layers of brisket rub a mixture of 50/50 table salt and nitrite salt at the rate of 24-25 g per kilogram of meat. You can use dry spices with salt – for example, basil, oregano, marjoram. Add to the salt an alcoholic extract of juniper or bay leaf and lemongrass. You can also add pure bacterial cultures used in salting whole muscle products. The aroma of the finished meat will be richer.
Put the layers of meat as tightly as possible in a plastic container, close and place in a cool dark place with a temperature of 3-7 degrees for a week. During this time, the meat will thicken, absorb salt and release the juice. A week later, without draining the juice, add 20% brine. Keep further at the same temperature.
In ten days the salted brisket will be ready. To cut, take out a piece, let the brine drain and, wrapped in paper, store in the refrigerator. The remaining layers can still be stored in brine.
When stored in paper for 2-3 weeks will be an excellent salted product. High-quality raw salted brisket has a dense, slightly elastic consistency, has a uniform pink color in the cut, the surface of the piece is not slippery and without mold, the smell is fresh, typical of fresh meat.
During further storage, mold may form on the surface. This is not a sign of damage, mold can be scraped off, it does not germinate inside the piece. If such a piece lasts more than one and a half months, you will already receive serum.
In brine, the brisket can be stored for 6-8 months if the temperature is observed. If it becomes too salty during prolonged storage, the piece can be soaked for several hours in dry white wine. Then store in paper as usual.