Preserving meat in brine is a traditional technique used in various cultures to keep meat for long periods without refrigeration. Its origin dates back to times when preservation methods were essential for survival, especially in regions with limited access to ice or cold. In Latin America, this type of preserve goes by different names depending on the country; for example, in Mexico it might be known as "carne en salmuera" or simply "pickled meat," while in other places like Colombia or Peru it could be called "preserved meat" or "salted meat." Across the continent, this practice has evolved by combining ancestral techniques with European influences, especially in the selection of spices and fermentation processes, giving the preserved meat a unique and traditional flavor.
This method not only serves to preserve the meat but also adds a special flavor thanks to the mix of spices and the brining process that penetrates the meat, transforming its texture and taste. Furthermore, it is an ideal resource for those who enjoy preparing homemade foods with an artisanal touch and a long shelf life in the pantry.
How to Prepare Meat Preserved in Brine
To begin, place the beef skirt in a large pot and add brown sugar, mixed pickling spices, coarse salt, saltpeter, bay leaves, and enough water to cover all the ingredients.
Bring the mixture to a boil and maintain it for 5 minutes so the flavors blend and the sugar dissolves completely.
Then, let the preparation rest overnight so it cools completely and the meat absorbs all the ingredients.
The next day, place the now cold mixture along with the meat into a 5-gallon crock.
Add sliced garlic to provide additional aroma and flavor.
Ensure there is enough liquid to completely cover the meat and prevent it from being exposed to air.
Place a board on top of the meat and then a stone to keep everything submerged under the liquid.
To protect the meat, place a cheesecloth over the top of the crock and tie it securely to prevent impurities from entering.
Put the lid on the crock, leaving enough space between it and the cheesecloth to allow for air circulation.
Let the preserve rest for 12 days so the fermentation and preservation process can occur correctly.
After the 12 days, place the meat in cold water for 1 hour to remove excess salt and soften the texture.
Finally, remove the meat from the water and dry it thoroughly to prepare it for consumption or storage.
