Saltpeter (sodium nitrate or potassium nitrate) is sometime used to make explosives and is not easy to find. It used to be found in drugstores. It give a beautiful pink color to the meat. If not available at the drugstore, a fairly good color can be obtained by substituting cream of tartar.
Combine all ingredients except meat, garlic and onion in a large saucepan, bring to boil, reduce heat and simmer for 5 minutes. Remove from heat and allow to cool.
Place beef in crock or any unlined medal container. Add the pickling liquid, the sliced garlic and onion. Weight the mead down with a board and some kind of no-metal weight such as a sterilized brick. Do not allow any meat to project above the liquid-not only will it not cure properly, it may spoil.
cover the crock and store in a cool place for 12 to 14 days, refrigeration is not necessary. the meat should cure until the saltpeter has given it a nice pink color throughout. Cut through a piece after 12 days to check.
If mold develops on the brine, don't panic, that is a normal part of the curing process, simply wash it off before cooking.
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 50017.8mg||1725 %|
|Potassium 1856.5mg||49 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 27.1g|
|Protein 32.4g||46 %|
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Calories per serving: 243
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