- Yield: 1.75 kg bucket full
- Prep Time: 20 minutes
- Cook Time: No cooking to this recipe only room temperature pickled water poured over pork ribs or meat, cover store for a week in the fridge. minutes
- Serving: For Family
Traditional Newfoundland Pork Riblets or Beef
Making your own salted beef or Pork ribs is not that hard but keeping it at the right temperature for storing and having it brined prefect is a little work but worth it. Checking your bucket of salted pork ribs or beef after a week making sure it is fully covered in pickle and the salt is not all settled to the bottom of the bucket.
This is a couple of links to meals and side dishes that will go great with your salted beef.
You can also use salted pork ribs or beef in soups, but before you add it to the boiler you must soak some of the salt off the meat. By putting a few pieces of your meat in some cold water and soak for overnight or a few hours, then drain water off meat and add to your boiler with fresh water then start cooking it.
This is a Turkey Soup recipe you can try I will share the link with you. Traditional Newfoundland Turkey Soup
I will share the link to my new cookbook just released in February 2017, with the recipe for Jiggs Dinner and so much more. http://www.bonitaskitchen.com/cookbook
Please continue on with the recipe for Bringing Pork Riblets or Beef.
- Pork Ribs or Beef - 4-6 Pieces
- Pickling Salt - 1 1/2 Cups Coarse
- Warm Water - 12 Cups
- Bucket with Lid - Or large bowl with lid
- Small Plate or Bowl
Things you should do before you start.
. Cut meat into 4-inch to 6-inch slabs.
. Sterilize your containers with boiling water and soap, rinse well.
. Brining is another way of preserving your meat.
. Pack pieces of meat in a sterilized bucket or bowl.
- Then in a boiler add 12 cups of warm water start the boiling.
. Then 1 1/2 cups of picking salt, let all salt desolve then remove from heat. Let come to room temperature before using.
. The brine must cover every inch of the meat, so if it doesn't , weigh it down with a plate or heavy object like a canning jar of water.
. Cover the bucket and store for a week in your fridge or somewhere at 36 °f.
. Each week remove meat stir brine and repack meat in bucket.
. If the brine is thick or stringy, wash each piece of meat thoroughly resterilize the bucket or bowl and make fresh brine.
Note if you only are going to make a small about you don't need 12 cups of water so divide your ingredients.
Enjoy making your own salt (brine) pork riblets or beef for your next Jiggs dinner, this way you can get all lean meat for salting.
Salt cured beef is a product famous in Newfoundland and Labrador and also in the rest of the maritimes. It is small pieces of raw beef or pork ribs, stored in a bucket of heavy brining ” pickling salt” and place in a fridge or cold storage. These small pieces of pork ribs or meat is put in a small bucket or bowl with lid but ” NEVER” in a metal container because it would rust.
If you ever had Jiggs dinner before you know it needs a nice helping of salted beef or salted pork ribs, this is what makes the meal. Now their are many people who cook this meal without it but it’s nice to have the choice to have it or not, this is why I wanted to give you access to making it yourself and having it available when you need it.
I’m not trying to promote having salt in your diet I’m just trying to give you access to one of our cultural foods if you don’t have access to purchases it. Anytime you go to cook this meat you ” Must ” soak it for a few hours or overnight to remove most of the salt in the meat.
Why make the salt pork riblets?
If you are a Newfoundlander or Labradorian you grownup with this kind of cured meat and it’s something you like to have, especially when you are making a Jiggs Dinner.
I hope you find this video and blog helpful for you if you decide to make the recipe, I also would like to thank you for taking the time to visit my website. From my kitchen to yours thank you and have a wonderful day.Add to Favourites