Curing salt

Curing salt

By
From
Becasse
Makes
150 g
Photographer
Steve Brown

A very versatile salt mix that we use to cure various meats, especially beef and venison.

Ingredients

Quantity Ingredient
100g wet salt, (see note)
50g sugar
2 garlic cloves
2 sprigs thyme
1 sprig rosemary
1 small bay leaf
6 juniper berries
2 white peppercorns

Method

  1. Pound all ingredients together using a mortar and pestle to form a coarse, aromatic powder. Store in an airtight jar and refrigerate. Use within 2 weeks.

Note

  • 'Wet salt' is salt that's harvested while the concentrated, salty-sweet brine is still present in the crystals. When stockpiled, the salt dries and is leached, resulting in an intensified flavour in the salt crystals themselves. This occurs as a natural progression when the wet salt is exposed to the atmosphere. Because the wet salt is bulldozed into piles before it is completely dry (other salts are dried beforehand), it has a strong, salty flavour. At Bécasse I use wet salt for marinades as the moisture in the salt carries flavours further. The wet salt crystals are delicate and have similar flavours to fleur de sel and pink salt; fresh without being too strong.
Tags:
restaurant
Becasse
Justin
North
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