Recipe: Gravmeat

Curing Beginners Guides, Frequently Asked Questions & Recipe Archive

Recipe: Gravmeat

Postby aris » Mon Apr 04, 2005 8:51 pm

From: Erikht

This is a recipe for making meat in the same way as gravlaks. I usually make this with venison, but beef should work as well.

1 kg tender meat(loin of some sort)

Table salt
10 white peppercorns
10 juniper berries
10 lingon- or cranberries

2 cl gin.

Rub the meat with a mixture of salt and sugar, in a 50/50 mix. It should be a thin, white layer all over the meat.
Crush the peppercorns and juniper berries, and rub them into the meat with the cranberries. put the meat in a container(the usual glass/plastic/enamel routine).
Dag the gin over it, carefully. Cover with plastic. Put it in the bootom of the fridge.
Keep the meat in the fridge for 3-4 days. Turn it twice a day.

Cut the meat thinly. Eat it like carpatio or on rye bread with mustard and black pepper.
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