Cured Meat Salad

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The author of this recipe is Chef John Smith from a popular American bistro. The amount of salt can vary from 50 to 500 grams per kilogram of meat — this will change the level of curing and the time needed for preparation. If you use a small amount of salt, up to 100 grams, the meat should cure for seven weeks.

Ingredients

Salt - 7.1 oz
Veal Tenderloin - 2 lbs
Garlic - 4 cloves
Bay leaf - 6 pieces
Juniper Berries - 10 pieces
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove any membranes, fat, and sinews from the meat, then pat it dry with a towel to eliminate any excess moisture on the surface.

Step 2

Prepare the brining mixture: crush the garlic with the flat side of a knife, then mix it with salt, bay leaves, juniper berries, and black pepper (you can also use whole peppercorns). If desired, add a little red wine.

Step 3

Place the meat in a ceramic or glass dish, add spices, and mix everything together thoroughly.

Step 4

Store the meat under a weight (a liter jar filled with water works well) in a location with a temperature of 12–63°F, and drain the liquid that accumulates every day or every other day. With this amount of salt, the meat will be ready in approximately three weeks.

Step 5

The prepared carne salad can be enjoyed just as it is, like carpaccio, added to salads with white beans and red onions, or it can be stewed or boiled.