Preservation Meat- Salting

Before you start, read our introduction first!

http://pasglobalfoodproject.blogspot.com/2013/10/preservation-project-recipes.html

Salting Beef Tenderloin

Ingredients:

- 1 5lb piece of meat (for this process I used Beef Tenderloin).

- 3 tablespoons of sea salt.

- 3 tablespoons of brown sugar.

- 3 tablespoons of freshly ground black pepper.

- 1 teaspoon of freshly ground nutmeg

- 4 Basil leaves.

Method:

1. OK! Let's start by cutting the the meat so that it has an approximate rectangular shape. I say approximate because mine doesn't really have a rectangular shape, but it doesn't really matter anyways.

2. Mix the salt, pepper, nutmeg, basil and other spices of your choice thoroughly in a bowl, or more preferably an electric grinder (for food). If you do use an electric grinder, then I warn you, it makes a hell of a noise. So if you are very sensitive to loud and bone-chilling noises, be sure to put on some ear muffs.

3. Place the meat on a baking sheet and rub the spices over the meat. This is were things start getting sticky, if they weren't already. Be sure to cover every surface of the meat with your mix.

4. Put the spice rubbed meat in a Ziploc bag, and seal it. Yummy! The this part of the process is almost done. Be sure to take out the oxygen inside the bag, it might ruin the process.

5. Place the bag in the refrigerator and let it there for five days. Turn it from side to side once in a while and take out some of the meat's juice that will start to be released. From here on, it's only a few days.

6. Smoke the meat.*

7. Finito for now, Enjoy!

*The process will be posted in a few days when the salting process is finished.



Bibliography:

Jablow, Dan. "Preserving Meat By Curing and Smoking." Resilient Life. N.p., 21 July 2011. Web. 27 Oct. 2013.