Old Gray Mare
TB Fanatic
So I started SOS starting with the beef.
Took some beef roasts, no more than 2 3/4 inches thick. Then trimmed off the silver skin/fat on the outside edge of the roast and poked holes in the meat with a fork. Rinsed the meat and pat it dry. Took glass loaf pans and put a half inch of salt in the bottom, put the roast on top and cover the roast with salt.
The pans are in the fridge in three days or at most a week I'll take them out and start pressing them with a cutting board, probably using some clean plastic milk jug filled with water. This is all done in the fridge.
When meat is flattened and juice or blood doesn't come out it's probably done. I still keep it in the fridge till needed. Beef should be a little pinkish in the middle but not raw.
If the salt in the loaf pan gets liquidy, the liquid is drained off and replaced with fresh salt.
Took some beef roasts, no more than 2 3/4 inches thick. Then trimmed off the silver skin/fat on the outside edge of the roast and poked holes in the meat with a fork. Rinsed the meat and pat it dry. Took glass loaf pans and put a half inch of salt in the bottom, put the roast on top and cover the roast with salt.
The pans are in the fridge in three days or at most a week I'll take them out and start pressing them with a cutting board, probably using some clean plastic milk jug filled with water. This is all done in the fridge.
When meat is flattened and juice or blood doesn't come out it's probably done. I still keep it in the fridge till needed. Beef should be a little pinkish in the middle but not raw.
If the salt in the loaf pan gets liquidy, the liquid is drained off and replaced with fresh salt.
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