Home made Salt Beef. Newfoundland model. Jigg’s Dinner important! Rock Recipes

By Street Food Spectacle

May 17, 2026

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Home made Salt Beef. Newfoundland model. Study to make your personal model of this extremely well-liked Newfoundland favourite. It’s a will need to have for Jiggs Dinner!

Home made Salt Beef. Newfoundland model. Jigg’s Dinner important! Rock Recipes

Home made Newfoundland Fashion Salt Meat.

Initially revealed Dec. 2022.

Salt beef is a mainstay in Newfoundland cooking. It’s discovered on the facet of practically each sunday roast dinner I’ve ever had rising up in Newfoundland.

It’s additionally added for flavour and seasoning in hearty stews and sometimes instead of ham in Newfoundland Pea Soup with Dough Boys.

Beef riblets is one other good selection for salt meat.

lean uncooked salt meat on a wooden plank

Many harder cuts of meat can be utilized on this recipe, even moose or different sort venison.

Newfoundlanders all around the world have contacted me to discover a do-it-yourself model of salt meat. I made a decision to ask an knowledgeable, and somebody who has been making their very own salt meat for years, to allow you to all know the way it’s accomplished.

In our persevering with collection of posts from native consultants, let me introduce Lori McCarthy. She provides us full directions utilizing quite a lot of cuts, together with moose meat!

Lori McCarthy

Together with co-author, Marsha Tulk, Lori can be the creator of Meals Tradition Place. (Amazon hyperlink). Each will be discovered usually contributing to their personal web site of the identical title as effectively.

Lori’s recipe consists of fragrant elements, which I really like, so as to add to the brine combination if you’d like however all of those are marked a optionally available within the recipe.

I do like a few tbsp of black peppercorns added as a minimum, however that is in fact, your personal alternative.

Lori provides fragrant elements to the meat brine, however that is completely optionally available.

Salt Beef by Lori McCarthy

We usually make our personal salt beef and for my part it’s all the time greatest when you may get lovely native meat.

In case your listed below are a simply a few locations.
(Oliver Farm in Placentia Junction/Haricot Farms in St. Mary’s Bay/New World Beef in Maidstone/Highpoint Farms in Goulds)

We additionally like to make salt moose and it makes for a good way to make use of up the harder cuts of moose. Because the Fall is arrives, its an incredible alternative to make use of up any moose that you just nonetheless have in your freezer from final years hunt 😉

Lean raw salt moose meat.

This isn’t a closely salted treatment, so that you get the additional advantage of not having to pre-soak it or change the water when it’s cooking. It’s essential to observe the cooking directions as mother came upon when she name me with “ your fadder and I didn’t discover it very salty”.

Vacuum sealed salt moose meat. A terrific lean various.

Speaking nitrates.

Now lets handle nitrates as many individuals ask on a regular basis about whether or not to make use of it, or to not use it. It’s easy, USE IT.

We’d insist that you just do for 2 causes. One is that it provides your meat that good crimson shade that’s synonymous with salt meat and never an unpalatable grey shade, don’t neglect, we eat with our eyes first.

Nonetheless crucial purpose so as to add this curing agent is as a result of the salt content material on this course of is so low the treatment is important to get rid of the prospect of spoilage. This can be a security measure for a low salt curing technique.

Whenever you go in search of treatment, you’re in search of a product that has Nitrite and salt in it. You might be NOT in search of Nitrite and Nitrate combine, this product is for dry cures and also you’re utilizing a brine or moist treatment and this solely requires Nitrite and Salt in your brine.

It can typically be 94% common salt and 6% nitrite. The customarily dye it pink so that you just don’t mistake it in your family salt nevertheless it’s not all the time pink.

It can come underneath a number of names and might be known as, Pink Salt #1, Remedy #1, Pink Curing Salt #1, Prague Powder #1. The frequent theme is that you’re in search of a #1 treatment and examine the elements in order that it solely have salt and nitrite in it.

2 items raw salt beef riblets.

About Lori.

Lori McCarthy identifies fiercely as a Newfoundlander, which implies extra than simply geographical location of beginning to her. Her ardour for the land is matched solely by her ardour for meals tradition.

Deeply rooted right here, the expert chef and outdoorswoman is guided by a way of duty to put. The ethics of conservation and sustainability inform her each transfer, and she or he is as severe about defending Newfoundland tradition, sources and meals methods as she is about sharing them.

Salt meat with root vegetables. Jigg's dinner!

Salt meat with root greens. Jigg’s dinner!

To be an progressive chef, forager, hunter, educator , and enthusiastic outside individual is much less uncommon amongst Newfoundlanders than you may assume. The province’s tradition relies on the values of resourcefulness and dealing with what the land gives.

However Lori has made it her life, changing into a frontrunner and advocate in a again to the land strategy the place conventional meals tradition is central. She’s dedicated to conserving the wild sport and meals of this province on our plates for generations to return, and passing on the delight she discovered at her personal mom’s knee to her personal youngsters who will inherit this island’s plentiful bounty.

Jiggs’ Dinner!

Since this recipe was first posted, one other visitor contributor. Chef Mark McCrowe, has added a submit for Jigg’s Dinner! His easy information to creating this most iconic of Newfoundland meals.

Be sure you examine that out as effectively by clicking the photograph under.

Jigg’s Dinner

Like this do-it-yourself Salt Meat recipe?

Wish to see extra historically impressed recipes from our province? Please take a look at this assortment on a few of our Most Widespread Newfoundland recipes.

Like this Salt Beef recipe?

You’ll discover many extra conventional and Newfoundland impressed recipes in our Newfoundland part. Discover much more nice dishes in our Fish & Seafood Class

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How to make Newfoundland style homemade salt meat photo with title text added for Pinterest

Newfoundland Fashion Home made Salt Meat. Copyright Barry C. Parsons. Permalink: https://rockrecipes.com/salt-meat/

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Substances

10 lb regionally sourced brisket &/or blade chuck roast, moose and so forth.
1200 g salt, NON-IODIZED. Not desk salt. (I exploit kosher salt)
60 g Prague Powder No. 1/Remedy #1
10 liters water
2 tbsp black peppercorns (optionally available)
4 bay leaves (optionally available)
2 onions, chopped in quarters (optionally available)
12 juniper berries (optionally available)
4 cloves garlic, pores and skin on (optionally available)

Directions

To arrange your meat, be sure you slice it in order that it’s no thicker than 3”thick. Whether it is lower than 3”, say you need to use use steaks, that is completely advantageous. This is essential as your meat will solely be in for 10 days and also you need it to penetrate during to the middle. You don’t need salt meat on the skin and “roast” on the within!
Deliver to a boil 2 liters of water, add your salt, pepper, bay leaves, juniper berries, onion and garlic . A number of the salt should not be dissolved however that is okay. Now, add the opposite 8 ltrs of water and stir till your salt is all dissolved. Add your curing combine. Let cool fully then pour into a big nonreactive container. As soon as the liquid is absolutely chilled add your items of beef and weigh it all the way down to fully submerge it within the liquid.
Place the stuffed container within the fridge or outdoors in a shed or storage whether it is chilly sufficient for days. So long as a lot of the 10 days is under 5 levels C it’s advantageous to depart it within the shed. Right here in Newfoundland I make it from October to March and go away it outdoors.
Give the meat a flip about, each 2 days to redistribute the treatment round all items of meat for even curing.
After the ten days you’ll be able to cook dinner your salt meat however so long as it’s chilly outdoors the meat can keep within the curing liquid in a cool space for as much as 2 months.

Utilizing your salt beef

Throughout this time ( 2 months ), you’ll be able to take away items of meat as you want it. To retailer the meat for long term, merely pour off the brine, rinse, put in meal dimension parts in vacuum or zipper sort baggage and freeze.
If you find yourself able to cook dinner simply give every bit rinse. You don’t want to soak this meat like conventional salt meat. It’s a very gentle salt brined so you don’t even want to alter the water when cooking.
Place the meat in clear recent water, simply sufficient to cowl the piece by about 3 inches and convey to a boil.
Flip down and let it gently simmer for two to three hours till tender. You could want so as to add further boiling water whereas simmering however attempt to maintain the quantity of water round 3” above the piece.
Style the water a couple of instances and after an hour or so, even style somewhat sliver of meat. If it’s too salty in your desire add a couple of cups of boiling water. Its about studying to style meals and lear your personal style 🙂
If cooking greens with this salt meat as in a conventional Jiggs Dinner, you’ll be able to add them proper on high and add sufficient further water as wanted.

Notes

ABOUT NITRATES

Lets handle nitrates as many individuals ask on a regular basis about whether or not to make use of it, or to not use it. It’s easy, USE IT.