Brining Pork Riblets or Beef - Traditional Newfoundland - Bonita's Kitchen
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- Опубліковано 26 сер 2017
- Welcome to Bonita's Kitchen! Today we will be making Brining Pork or Beef, this is made with pickling salt and cooked with a JIGGS DINNER meal, See recipe and link below! • Jiggs Dinner and Peas ...
Our website link: www.bonitaskitchen.com
Our cookbooks link: www.bonitaskitchen.com/cookbook
Ingredients:
4 or 6 Pieces of pork ribs or beef
12 Cups of warm water
1½ Cups coarse Pickling Salt, more if needed
1 Plastic Bucket or Large Bowl with lid.
1 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.
Note:
. Brining is another way of preserving your meat. It may take 6 to 8 weeks for it to be salted and keep in the fridge at all time!!!
Method:
Pack pieces of meat in a sterilized bucket or bowl. -
- Then in a boiler add 12 cups of warm water start the boiling.
. Then 1½ cups of picking salt, let all salt dissolve 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 check the brine.
. Then each week remove meat stir brine and repack meat in bucket.
. If the brine is thick or stringy, wash each piece of meat thoroughly clean 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 or beef for your next Jiggs dinner, this way you can get all lean meat for salting.
It will take 6 to 8 weeks before you will see results and longer if you like the beef saltier.
PLEASE NOTE: Always keep in the fridge until eaten or freeze if you are going to have it for a long time.
Enjoy from Bonita's kitchen.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Thank you for the video. I currently live in Italy and didn't think shipping some here would be an easy task. Now that you have taught me to make my own, I won't have to spare along what I have brought back with me. Thanks again.
doing a batch now thanks Bonita keep those recipes coming cheers
Where I live in the US, the bakery department of all the large stores give empty frosting buckets away for free. They are food grade plastic, have a gasket seal top, and come in different sizes up to 6 gal. They are easy to clean (just cake frosting). I use the large to store beans, wheat, corn and rice. I make kimchi, sauerkraut, sour cabbage heads and corned beef in the smaller ones. A smaller one would be perfect for this application. They make excellent dry pet food containers also. They are an untapped resource for storage and you will keep them out of the landfill.
anon ymous thank you so much for sharing this wonderful information with us, I agree totally reusing containers for so many different things. Thank you once again for your message. Bonita
I have an idea of painting each one a different color and stacking them up in the corner of the room, they are designed to stack securely, since my condo is small and storage is cramped. They could hold winter clothes in summer and summer clothes in winter. A project for the future.
I love it, that sounds wonderful. :) Bonita
If you throw in a teaspoon or so of curing salts (prague powder / instacure) it'll make them come out pink like it does from the store. Nitrates change the color. You can get it on amazon pretty cheap (~$15/lb, and a lb will last a long time).
Thank you for sharing that info, I'm glad you stopped by and happy thanksgiving to you. Bonita
nitrates are toxic though, id do it the old fashioned way
Prague powder # 1
Thank you so much for creating and sharing this video. I moved from Newfoundland over 8 years ago and now live in the southern USA. I have searched high and low, in stores and online, but could not find salt beef anywhere, like we used to have back home. BUT...look what I found here....your video on how I can make my own. Now I can make/have, that old Newfoundland Sunday dinner ~ Jiggs Dinner(aka-Salt meat and Cabbage)...that I miss so much. Thank you again for this. Love ALL your videos.
Hi Suzanne: Thank you for your message and I'm so glad you found this, because if you make it now it should be ready for christmas and New Years for you. 6 to 8 weeks it should take to have it salted, and after you make it keep it in your fridge from start to finish until its all gone. This is a lovely recipe and its not the same saltiness as the store bought but it will serve the purpose. Enjoy to the fullest, Bonita
Hi Bonita,
Thank you for posting the brine recipe! I’ll definitely be making my own from now on.
Living away from the Island for many years I would freeze my bucket of salt meat or ribs as I was 4 hours one way from a Nfld. Store. When I was out of the meat, I have always & I still do, to this day keep a bottle of brine in the freezer to cook any veggies with just for the flavour. I use a wide mouth glass canning jar with a plastic lid. Like most of us, we do not eat the meat like we used to for health reason. Keep up the good videos!
Catherine M. Williams Kleinwort : Thank you so much for your message and for visiting my channel, I totally understand I lived away for thirty years and the things you had to do to keep your NL tradition was indeed funny. Plus not having access to I would say the little things that made us feel closer to home. This recipe is super easy to make but always keep it in your fridge or once it's brined you can freeze the salted beef or pork ribs. Enjoy Bonita
Thank you Bonita. I am going to try this. Haven't had salt beef in years, if it's half as good as what the store bought is then I'll be happy. Thanks again.
Thanks Bonita. Made your Jiggs dinner recipe a couple of weeks back. Love to learn about Newfoundland ways and cooking. I have friends from there.
Jane F you are very welcome and thank you for your message and visiting my channel. I'm glad you made the Jiggs dinner recipe that is wonderful, I hope you make yourself some salt ribs or beef for your next big dinner. Thank you have a lovely day. Bonita
Thank you Bonita! I had salt beef with Christmas dinner this year and I’d like to try making it myself!!!
Hi Wendy, Thank you for your message and for stopping by, salt beef is nice and hard to get outside of NL. This is a lovely easy recipe we have but it takes 6 to 8 week brining before its ready to cook, sometimes sooner depending on how salt you would like it. Enjoy and follow up any time. :) Bonita
I love your videos, and I love NFL recipe.
Nice! Thank you for letting me know and enjoy to the fullest. :) Bonita
thanks Bonita i will be trying this thanks
crow 43 you are very welcome and thank you for visiting my channel. Bonita
Thank you Bonita , it’s much easier than I thought to prepare my own salt meat / no pork allowed here . That’s great , I will let you know how mine turns out when i take it on .. love your channel ...:)
Tina simon That is wonderful and I'm glad to help, after you have made it keep it in your fridge and after six to eight weeks you can remove and pack individual and freeze if you don't have room in your fridge. Enjoy Bonita
awesome thanks for sharing. we buy those buckets of riblets at the store for boiled dinner, I need to try and do this myself.
Nova Scotia Living thank you for your message and I'm glad you are going to try and make your own, this way you can pick out the cut of pork or beef you would like. Enjoy Bonita
Well I'm going for it. Going to try this today. I've purchased a 4.75 lb Beef Chuck Roast and cubed it up. I'll be following your instructions to a tee, on this, and I can't wait. Wish me luck Bonita. Thank you again for sharing this and all your videos. You don't realize how many you have helped and inspired. I'll keep you informed on my progress with this one.
Smiles 😀
Hi Suzanne: I'm so excited for you, the sooner you get this made the closer you are to having your own salt beef. :) You are very welcome, I'm glad to help and this was one of my reason for starting our channel to help as many people as possible get a little taste of home. Enjoy and keep me posted. :) Bonita
All these years and i never ever thought about how our salt beef was ever made. Bonita you should have a jig intro music - just an idea
Thank you so much, we do appreciate your comment and suggestions. Of course if you but salt beef in the stores the buckets are salted and preserves are also in it to keep it longer. Ours only got salt and its kept refrigerated all times until gone. Happy Easter Monday and enjoy :) Bonita
That pretty much the way I do it except I put in a teaspoon of curing salt per 5lbs. Thanks and keep up the good videos. I look forward to them.
Hi Dennis and thank you so much for stopping by and enjoying our videos. With the cost of salt beef and pork now its best we make it ourselves and then you can pick the best pieces of meat for pickling. Thank you for sharing your method with us, we appreciate your support for our channel and have a lovely day. :) Bonita
wow , good teacher .
Happy New year 2018.
Magda Freeman Thank you so much I'm glad you are enjoying my videos, I'm glad to help you and cooking is my passion and I love to share it with everyone. Bonita
Hello Bonnie 👋🏽 from Jamaica ..thanks for sharing this great info...I lost my grandparents and parents who knew how to corn aka brine beef and pork the Jamaican that knowledge wasn't passed down to me. The Jamaican traditional way is done by adding spices & herbs like pimento berries, cinnamon sticks, thyme and escallions to the brine. Making the brine from scratch was my issue and you showed how ...thank you so much
Hi Andrew, Thank you for your message and for stopping by and for sharing your grandparents and parents recipe with us. This recipe is a little different, this recipe is only salt goes into the beef, in the market they put preservatives in their brining but I don't like that. The brining you are talking about is the best and got so much flavour and its served with cabbage as well. Our salted beef goes in a meal called JIGGS DINNER its a boil meal with different root veggies and cabbage of course and all cooked together. This is that link ua-cam.com/video/v-sPRO8FA0c/v-deo.html But you can use this same brining and add all of those spices and make the recipe your grandparents would make and it will be amazing. Enjoy to the fullest and thank you for sharing where you are from and for stopping by. :) Bonita
You need # 1 curing salt also. Its for curing like what you buy at the stores.
Thank You for a very thorough video!!!
Once it's brined ~ how long is it good to keep? Not that it'll last long in my house!!!
Thank you and thats a good question, you always keep it in your fridge and i guess up until its all gone. Keep in mine when you remove the pork ribs or beef from the bucket, always check the brine to make sure it's not thick or stringy. If so just remove it from the bucket rinse your beef and clean your bucket and follow the steps again.The brining that I did is still prefect but i always like to inform people just incase. I'm having some today and it's over a month old and it is still pickling but its good. I only rinsed the pickle off the beef and boiled it once, then tasted the water if it's too salt pour off some of the water then add more boil again with your peas pudding bag. Enjoy Bonita
Thanks so much! It's very hard if not impossible to find salt meat that's not full of fat outside Newfoundland!
Hi Gail: Thank you for your message and for visiting my channel, I will agree totally. I remember when we lived away and that was the worst, buying imported salt beef or pork and not being fit to eat. Full of fat and you pay a mint for it. Enjoy and have a Merry Christmas. :) Bonita
Hi Bonita. My wife and I love your videos. Thank you for doing these and posting. I do have a couple of questions. For pieces of beef, are there particular cuts of beef which are best? Second question, after a week when checked the brine, if it is ok do you place back in the fridge? How much longer do you recommend for an ideal brined beef?
Mike Hiscock Thank you for your message and visiting my channel I'm so glad you are enjoying our videos. When making your own salt pork or beef you are in the drivers seat, you can pick the best pieces of beef with NO fat and the pork ribs could be baby back or the side ribs bought works prefect. After you check the brine after a week if the brine is still watery you put the beef back into the bucket way it down and cover, then put back into the fridge until all beef is gone. If it's stringy or thick you will discard that liquid wash your beef, clean your bucket and start again. This may never happen but I need to tell you that step, after all your salt beef or pork is eaten you can start all over again following the steps to this recipe. The longer it is in the brine the better it will be, you can eat it earlier but it won't be very salty, again we don't need all of that salt on there you will boil it down once or soak for a few hours. I hope this helps you enjoy. Bonita
Great video, thanks. What do we do if we check the brine and it seems thick or stringy? Do we chuck the batch, or just make a new brine? and how long have you kept a batch for, is it good for several months in the fridge, or longer or shorter amount of time?
Thank you for your message and for stopping by, if the brine is thick or stringy toss the brine rinse the beef with water then make another brine. Always keep it in the fridge, that don't usually happen but I always like to let people know just incase it do. It will be 6 to 8 weeks before it starts to brine and longer for it to be salty. Enjoy Bonita
Hi Bonita...got another question for you. I just put on some salt beef 10 days ago and have checked the pickle and all looks good. Remind me again how long I can leave it in the bucket before we eat it. thanks
Hi and thank you for stopping by and making our recipe for salt beef, salting beef better known as brining you need to let it do that. What I mean is it will take 6 to 8 weeks for the brining process to take place and for the beef or pork ribs to get pickled. " salted " in some cases it can be less but in most cases longer. The colour will turn a light grey colour then it will go to a pinkish colour, then the water will turn a red colour, the salt will be observed in the meat. I hope this makes sense to you and all the best with your brining process and keep in the fridge at all times. Enjoy Bonita
can I use this recipe for salt pork? I Love your videos.
Hi Bonita...i am a great fan of yours. Can i store salt meat in a cool place after the one week brining process or could i store it in a cool place as i do with store bought salt meat?
Hi Dale thank you for your message and for enjoying our channel. This recipe is for 6 to 8 weeks before it's ready to be eaten. It always needs to be in a cool place, like a fridge, or a cold basement. The brine is not like the store bought beef it got other additives in it to keep it at a more of a stable stage in room temp. Keeping it in the fridge until brined and then you can freeze it for longer storage. Enjoy :) Bonita
Great video Bonita! Mudder and I want to try and make our own salt beef. She is not impressed with the quality of salt meat that we are getting lately in the buckets. I notice that you do not use any Curing powder in your brine. Do you ever use it?
Hi Mark: Thank you for your message and for visiting my channel, i agree with your Mom there is always to much fat in our salt beef buckets. I don't use any curing powder only the ingredients showed in this video, boil your salt and water then let it go to room temp. Clean your beef or pork ribs well before layering it in the bucket, also make sure the bucket you are using have been clean well as well. Store the bucket of beef in your fridge after you have made it, brining is not hard to do but you do need to check it after a week to make sure the beef or pork ribs are starting to pickle and its not starting to go thick or stringing. I have the recipe posting on this site and the video will inform you of the steps. Enjoy Bonita
Hello Bonita, Just wondering if you also have a recipe for making salt fatback pork. The stuff used for fish and brewis. Not sure if that is just packed in salt or is also placed in the same type of brine you used for the riblets. Putting a bucket of salt beef up today. Thanks for all your great content.
Hi Bob, Thank you so much for stopping by, and I'm glad you are going to make our salt riblets. I've asked the butchers here and no one will give up their recipes. But the fisherman when salting fish only use salt, coarse or sea salt. They pack it in at the bottom and top. I'm thinking the same goes for fat back, this would have to be in a closed in box and a cool place, but if you like to try a small amount first, if I get more info I will share it with you. Enjoy Bonita
Loved this Bonita thank you.
I do have a question. After it’s done pickling, can it be stored out of the fridge like when I was a kid down home?
Hi Cathy. Thank you for your message and for stopping by, I'm glad you enjoyed our video for brining pork and beef....because we don't have the preservatives in the brining the stores use to keep it from going bad. It will need to stay in the fridge or after its salted froze in the freezer until its all gone. I hope this helps and enjoy.....:) Bonita
@@bonitaskitchen thank you so much. I am so excited to have found your channel I’ve been going through your videos for the last couple hours haha. Especially love the puddings and can’t wait to try them. I feel like I’m back home watching you in your kitchen. Seems like hubby loves to watch you too 😉. God bless you Bonita. Your show is a light in these times.
@@cathynb9205 Aww! You are very welcome and I'm so glad to help, thank you for letting me know you are enjoying our recipes and message any time. :) Bonita
I will be doing this! Is this also how pickled cabbage is made? I love pickled cabbage but cannot get the salt to water proportion correctly and have wasted too much of the small head cabbage that is so hard to get. I called into CBC radio one time during their noon call in show which was on traditional recipes and Ramona thought I was talking about sauerkraut! Ha ha!
Valerie Mercer, thank you for your message and for visiting my channel, I'm glad you are going to make this recipe it is lovely. The pickled cabbage is pretty much the same you can top with a few sprinkles of pickling salt after you have followed the method on this video to your cabbage. But make sure you keep the cabbage in under the salted water. Enjoy Bonita
Loved your video Bonita, you made it so even I can understand. However I have one question tho before I try this myself.
How do you go about changing the brine solution if needed? Is it that you simply swap with a fresh brine solution? Also you mentioned that you don't want any salt crystals laying on the meat, could you elaborate as to why? Thanks a million.
Hi and thank you for your message, and for visiting my channel, swapping out the brine is when you take all the beef out and rinse it off with cold water and put in a bowl. Then replace the old brine with the same mixture as before. Then putting the beef back into the brine and cover then put back into the fridge. I hope this help, I do have a recipe with the in under the video. Enjoy Bonita
It does help, already started mines. \
Thanks Bonita!
Bonita, what is the difference between course pickling salt and prague powder, ( which is a curing salt ) ?
Hi, Bonita. We can't get salt beef here in Halifax/dartmouth. Can I prepare salt beef using a tray of stewing beef cubes? If so, how do I prepare the brine?
Hi Randolph, Thank you for your message and for stopping by, I'm so sorry the salt beef is not available in your stores. But this is a recipe you can use whatever cut of beef and pork ribs. Please follow our video recipe to make the brine and to follow the steps to your salted beef or pork ribs. Enjoy to the fullest . Bonita
Thank you! LoL idk how to cook
How long would this keep for? My concern is that if I did up a bucket it would go bad before I could eat it all. I know it's sitting in a brine and as long as I change the water every once in awhile it should last for awhile but I'd rather be safe than sorry. It would pain me to have to toss out a bucket of salt meat.
1LitreofCola Thank you for your message and for visiting my channel, I agree and understand your concern. If you think after its pickled and then two or three months have past and you are not going to have the beef eaten. My suggestion is to bag the beef in freezer bags and freeze them until you are ready for them. This way you are content and not concerns if it will spoil. if you are only having this meal once in a while after its pickled that may be better for you. I hope this answer helps you decide. Bonita
Hi Ms. Bonita do you sell those buckets?
No, I'm sorry. Our channel is for teaching only nothing is for sale. I'm so glad you enjoyed our recipe and this is a lovely salt beef if you make it. :) Enjoy Bonita
One question: Does the meat need to be taken out and turned over and returned back to the bucket, every week, for the curing duration (6 to 8) weeks ?
Hi Suzanne: Thank you for your question, no but you can keep checking it occasionally but the first week most diffently to make sure the water/ brine is ok. I hope this helps. :) Bonita
How long does the meat keep? Do I need to have a Jiggs dinner every day until the bucket is empty? Or will it last awhile?
When it's brined you can leave in the bucket in the salt and in the fridge until it's gone. The salt brine will keep it for you. Also you can remove from the brine and vacuum seal it or a freezer bag and freeze it to be sure it will keep for you. I hope this helps and thank you for your message and for stopping by.....Enjoy Bonita
Does this need to be stored in the fridge at all times?
Yes Tom because it will spoil, if it was in the winter and then you can put in in the garage or shed for cold storage. Then after its brined you can freezer bag them and freeze. Enjoy Bonita
Bonita, you say that to cure the salt meat, one week is enough, but longer is better.... What is the ideal amount of time to cure the meat?
JessicaFaith84 Thank you for your message and for visiting my channel, best to leave it for six weeks or more. Why I said you can have it after a week, the salt starts to work through the beef after a week. But it's not that salty. I hope this answers your question. Enjoy Bonita
How long will this store for..
Hi Joe thank you for your message, this will store in your fridge for a long time. When you make it be sure to date the bucket and for the first few weeks check the pickle to make sure the brining is going will. The bucket can only take about 8 to 10 pieces of beef or pork and this can say in the brining until eaten or several months. Salted beef or pork in most houses don't last long when cooking jigs dinner on a regular bases. Keep stored in fridge at all time, enjoy Bonita
Can you please do an apple flip recipe? Thanks
Deanna Impens Thank you so much for your message and I will add your request to my list. Thanks Bonita
Hi Deanna: I posted the link for the Apple Flips on Sunday and I'm going to share the link with you, I hope you enjoy this recipe it's super easy to make. Please let me know what you think when you have made them. Have a lovely weekend. Bonita ua-cam.com/video/MaAI0lft2Ow/v-deo.html
What do you do if the brine isn’t doing what it’s supposed to do? You said it could be thick not wet and runny.what then?
HI Catherine: Thank you for your message and for visiting our channel, this is a lovely recipe for brining your own beef or pork. What I was talking about there is, when you make the pickle/water it is watery not thick and thats the way it should be all the way through the brining stage. If when you check the beef/pork after a week and it looks like it going thick, pour that away and rinse the meat and start from the beginning. ALWAYS keep the bucket of beef in the fridge at all times, check it put it back. After 6 to 8 weeks the meat will be pickling good. The meat colour will change at the beginning to white because of the salt and then start to change back to a pinkish red. I hope this helps misses any time and have a Happy St. Patrick's Day. Bonita
I pickled mine for 3 weeks. I am used to salt beef looking red after cooked but mine is brownish
Hi Ian: Thank you for your message, it will take 6 to 8 weeks before you will see your pickled beef or pork getting a pinkish or part red, it turns white the first stage of pickling. What happens is the beef is taking in the salt from the brining and then after it starts to pickle it will release some of the salt back into the bucket. Remember to keep in the fridge at all times or after it is completely pickled you can freeze in freezer bags. Turn the beef every so often and keep it weighed down with a plate or bowl. I hope this helps and have a wonderful day. Bonita
Hi, the pinkish red colour comes out with the use of Prague Powder #1 It is also called Insta Cure #1 or Pink curing salt #1. It contains some sodium nitrite. You only need a teaspoon to add to the salted water in her recipe for about five pounds of meat. You can buy it on amazon. Also helps to keep the meat from going off while curing. Keeps the bacteria at bay.
May I also share your video?
Yes please do, this way more people will get to enjoy our Traditional Newfoundland Recipes.
Russians and Ukrainians do something similar, but they use onion, garlic and other spices.
I guess we are all a bit alike.
Yes for sure we are, cultural recipes and nice that way. We didn't use much spice here in Newfoundland and Labrador years ago. But the younger generation is a little different now and spices is more common. Its nice to keep those old fashioned recipe going for sure. Enjoy and thank you for stopping by, :) Bonita
can i brine rib eye beef
Yes you can just cut it in 3 x 3 pieces and rinse first and follow the video, that would be lovely. Now it takes 6 to 8 weeks before you see results it won't be ready for Christmas. Thank you for your message. :) Bonita
Bonita's Kitchen oh my rin eye steak is one of my plan dish for
christmas but do you
think i can start brining it now?
@@vizmary9373 You can but it won't be ready for Christmas because it takes 6 to 8 weeks for the brining process to start, then after that it gets better or more salt in the beef. Sorry but if you start today you will have it for late January or early February. Bonita
Bonita's Kitchen ok thank you i will brine chicken instead.. just a question why does it takes 6-8 weeks? does it turn the beef to very salty?
@@vizmary9373 Just a quick question did you ever have this recipe before, there is two different brining of beef. One is a very salty we use here on the east coast called salted beef and we make a JIGGS DINNER with it and I have a recipe on our channel here for that. I'm thinking you are looking for a quick brining that you would do over night then remove from the brining and then bake in the oven on a low and slow heat and its served with a gravy. Look forward to your reply. :) Bonita