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Recipes > Pickled Beef or Pork
Guyanese and Trinidadian Recipes

Pickled Beef or Pork

Ingredients

10 lb brisket (for salt beef) or pig tails
1 lb salt
1 tsp powdered spice
4 oz brown sugar
2 tsp saltpetre

Preparation

  • Mix the salt, spice, sugar and saltpetre together thoroughly. This is the curing mixture.
  • Cut the meat into small pieces, split tails down the middle and cut up.
  • Wipe the meat with a clean damp towel.
  • Rub the pieces well with half of the curing mixture, and pack the treated meat into a clean container. Cover and store in the refrigerator.
  • Put away the other portion of the mixture.
  • After 7 days, rub the meat again using the remainder of the mixture, and return the meat to the refrigerator. Leave the meat for another 2 weeks turning it once or twice.
  • After three weeks the pickled meat should be ready for use.
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