Traditional newfoundland corned beef cakes

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Categories Archives, Beef Recipes, Newfoundland Recipes, Pork, Recipes, Slow Cooked Sundays


Jump khổng lồ recipe if you like, but be sure to lớn read the whole post for instructional photos & other tips.

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Homemade Salt Beef. Newfoundland style. Learn to lớn make your own version of this incredibly popular Newfoundland favorite, that’s a must have for Jiggs Dinner!


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Homemade Newfoundland Style Salt Meat.


Salt beef is a mainstay in Newfoundland cooking. It is found on the side of nearly every sunday roast dinner I have ever had growing up in Newfoundland.

It’s also added for flavour và seasoning in hearty stews and often in place of mê man in Newfoundland Pea Soup with Dough Boys.


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Beef riblets is another good choice for salt meat.


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Many tougher cuts of meat can be used in this recipe, even moose or other type venison.


Newfoundlanders all over the world have contacted me to find a homemade version of salt meat. I decided lớn ask an expert, & someone who has been making their own salt meat for years, to lớn let you all know how it’s done.

In our continuing series of posts from local experts, let me introduce Lori McCarthy, who gives us complete instructions using a variety of cuts, including moose meat!


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Lori McCarthy


Along with co-author, Marsha Tulk, Lori is also the author of Food Culture Place. (Amazon link). Both can be found regularly contributing khổng lồ their own trang web of the same name as well.

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I love that Lori’s recipe includes aromatic ingredients to địa chỉ to the brine mixture if you want but all of these are marked a optional in the recipe.

I do lượt thích a couple of tbsp of đen peppercorns added at the least, but this is of course, your own choice.


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I love tht Lori adds aromatic ingredients to lớn the meat brine, but this is totally optional.


Salt Beef by Lori McCarthy

We regularly make our own salt beef & in my opinion it’s always best when you can get beautiful local meat.

If your interested here are a just a couple of places.(Oliver Farm in Placentia Junction/Haricot Farms in St. Mary’s Bay/New World Beef in Maidstone/Highpoint Farms in Goulds)

We also love khổng lồ make salt moose & it makes for a great way to use up the tougher cuts of moose và as the Fall is arrives, its a great opportunity khổng lồ use up any moose that you still have in your freezer from last years hunt 😉


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Lean uncooked salt moose meat.


This is not a heavily salted cure, so you get the added benefit of not having to pre-soak it or change the water when it’s cooking. It’s very important khổng lồ follow the cooking instructions as mom found out when she call me with “ your fadder and I didn’t find it very salty”.


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Vacuum sealed salt moose meat. A great lean alternative.


Now lets address nitrates as many people ask all the time about whether to use it, or not to lớn use it. It’s simple, USE IT.

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We would insist that you do for two reasons. One is that it gives your meat that nice red màu sắc that is synonymous with salt meat and not an unpalatable gray color, don’t forget, we eat with our eyes first.

However the most important reason to showroom this curing agent is because the salt nội dung in this process is so low the cure is necessary khổng lồ eliminate the chance of spoilage. This is a safety measure for a low salt curing method.

When you go looking for cure, you are looking for a product that has Nitrite và salt in it. You are NOT looking for Nitrite and Nitrate mix, this sản phẩm is for dry cures và you’re using a brine or wet cure và this only requires Nitrite và Salt for your brine.

It will often be 94% regular salt and 6% nitrite. The often dye it pink so that you don’t mistake it for your household salt but it’s not always pink.

It will come under several names & could be called, Pink Salt #1, Cure #1, Pink Curing Salt #1, Prague Powder #1. The common theme is that you are looking for a #1 cure and kiểm tra the ingredients so that it only have salt và nitrite in it.


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2 pieces uncooked salt beef riblets.


About Lori.

Lori McCarthy identifies fiercely as a Newfoundlander, which means more than just geographical location of birth to lớn her. Her passion for the land is matched only by her passion for food culture.

Deeply rooted here, the skilled chef and outdoorswoman is guided by a sense of responsibility khổng lồ place. The ethics of conservation & sustainability inform her every move, và she is as serious about protecting Newfoundland culture, resources và food ways as she is about sharing them.


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Salt meat with root vegetables. Jigg’s dinner!


To be an innovative chef, forager, hunter, educator , & enthusiastic outdoors person is less unusual amongst Newfoundlanders than you might think. The province’s culture is based on the values of resourcefulness & working with what the land provides.

But Lori has made it her life, becoming a leader & advocate in a back khổng lồ the land approach where traditional food culture is central. She’s committed lớn keeping the wild game & foods of this province on our plates for generations to come, và passing on the pride she learned at her own mother’s knee to her own children who will inherit this island’s abundant bounty.

Like this homemade Salt Meat recipe?

If you’d like to see more traditionally inspired recipes from our province, please check out this collection on some of our Most Popular Newfoundland recipes.

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Like these Best Seafood Dinner recipes?

You’ll find many more traditional and Newfoundland inspired recipes in our Newfoundland section & even more great dishes in our Fish & Seafood Category

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Plus you’ll see daily recipe suggestions from decadent desserts khổng lồ quick delicious weekday meals too.


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