SALTING MEAT FOR PRESERVATION

While salted meat (Dominican carne salada or tocino) is a dish and food preservation method that was very popular in the pre-refrigeration days, but created a cut of meat with its own characteristics, flavors, and virtues.

To preserve meat – 2½ pound meat, pork, beef or goat [1.13 kg] – ½ cup coarse sea salt – 3 tablespoons oregano , (dry leaves), crushed – 1 tablespoon pepper , (freshly-cracked, or ground) – 2 tablespoons mashed garlic, (optional) For meat stew – 3 tablespoons olive oil – 1 large red onion, sliced – 4 large tomato, chopped – 4 cloves garlic, crushed – ½ teaspoon oregano , (dry, ground) Tap to see more...

Ingredients:

Step 1:

Slice the meat as thinly as possible and discard any connective tissue, bone and cartilage. Season the meat with salt, pepper, and oregano, coating it well, and let it rest overnight in the fridge.

Step 2:

Remove the meat from the liquid that would have seeped out overnight. Pat dry with a paper towel. Place the meat on a wire rack and dry in a dehydrator until it is completely dry and stiff. It took me about 8 hours. You can dry it in the oven.

Step 3:

Cool meat to room temperature and store in a sealed bag in the refrigerator for up to a month.

Step 4:

Rinse meat in running water. Soak overnight in abundant water (about a gallon [3.8 lt]) in the refrigerator. Boil in the same water it soaked overnight until the meat is very tender.

Step 5:

Cool the boiled meat to room temperature and shred it.

Step 6:

Heat oil in a 2 quart pot [2 lt] over low heat. Add onions, cook and stir until onions become translucent. Add garlic and cook stirring until the garlic releases its aroma (about a minute). Stir in the meat and cook until it has heated through.

Step 7:

Mix in tomatoes and oregano and stir. Add tomato sauce and water from boiling the meat (check that it's not too salty before adding it). Cover and simmer over low heat for ten minutes. Taste and add salt to taste if you find it necessary.

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