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salt meat karnimake your own Surinamese Antillean recipe

Salt meat (brine)

door Linda Terrizzi

Karniyou can buy ready-made sá or salt meat at a good Toko. But it is also very easy to make yourself! You can influence the taste of the meat itself by the herbs you put through the water.

Here's a good basic recipe for making your own karnisá. You can use it in the preparation of, for example okra soup (“Jambo") or a tasty one stew ("stobá").



Salt meat as a storage method

In the past, when there were no refrigerators yet, storing meat was a real challenge. Especially in warm countries such as the Antilles. You couldn't eat the meat of a freshly slaughtered animal before it spoiled.

That is why salting was a great way to keep the meat longer. The salt prevents (harmful) bacteria that otherwise spoil the meat.

Desalting

Due to the high salt concentration in the marinade (“brine”), you can keep this salty meat for weeks. Keep it in the fridge for best results. When you want to prepare the meat, don't forget to desalt it first! You do this by either putting the meat in plenty of cold water overnight in the refrigerator, or by 'boiling it out' a few times in plenty of water.


INGREDIENTS:

  • 1 kg of fatty beef
  • 1 liters of water
  •  cloves of garlic
  • 1 teaspoon of mustard seed
  • 2 bay leaves
  • 10 allspice grains
  • 10 cloves
  • 1 teaspoon of peppercorns
  • 75 g brown sugar
  • 175 gr salt

PREPARATION OF SALT MEAT:

Boil the water and dissolve the salt and sugar in it.



Add all other herbs / spices.

Cut a kilo of fat beef into large pieces. (eg rib patches)

Take a lockable dish (eg tupperware or a container that has contained salad) and place the pieces of meat in it.

Fill the bowl with water almost to the top.



Put the lid on the dish and leave the meat in the fridge for at least 3 days (longer is always allowed)

The meat will remain good for a few weeks due to the salt.

note: Before cooking must Karnibe desalted first by placing it in fresh water overnight!

* tip: Karnisá from the store has a light pink color. This is due to the addition of sodium nitrate. It doesn't add anything in terms of taste, but if you really go for the beautiful color, you should add a little of this.


Also try

Do you love salt meat? Then try it one of our stews in which it is incorporated!


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Salt meat / karnisá - make your own salted meat RECIPE
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