Brining Pork Riblets or Beef - Traditional Newfoundland
  • Yield: 1.75 kg bucket full
  • Prep Time: 20 minutes
  • Cook Time: No cooking to this recipe only room temperature pickled water poured over pork ribs or meat, cover store for a week in the fridge. minutes
  • Serving:
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Brining Pork Riblets or Beef - Traditional Newfoundland

By July 25, 2017

Brining pork Riblets or Beef with Bonita's kitchen

Hi and welcome to our website!!

If you are looking to make your own salted beef or pork ribs!!! You are in the right place!!

So make yourself a cup of tea and sit back and watch our short video tutorial!!

Salt pork or beef
Brining Pork Riblets or Beef with coarse pickling salt.

Making your own salted beef or Pork ribs is not that hard but keeping it at the right temperature for storing and having it brined prefect is a little work but worth it. Checking your bucket of salted pork ribs or beef after a week making sure it is fully covered in pickle and the salt is not all settled to the bottom of the bucket.

You can also use salted pork ribs or beef in soups, but before you add it to the boiler you must soak some of the salt off the meat. By putting a few pieces of your meat in some cold water and soak for overnight or a few hours, then drain water off meat and add to your boiler with fresh water then start cooking it.

This is a Turkey Soup recipe you can try I will share the link with you.

Traditional Newfoundland Turkey Soup

Turkey soup
Turkey Soup

I will share the link to our cookbook that was released in February 2017, with the recipe for Jiggs Dinner and so much more. https://www.bonitaskitchen.com/cookbook

Cookbook
Bonita's Kitchen Cookbook

Please continue on with the recipe for Brining Pork Riblets or Beef.

Ingredients

Instructions

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.

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.
. Each week remove meat stir brine and repack meat in bucket.
. If the brine is thick or stringy, wash each piece of meat thoroughly, sterilize the bucket or bowl or clean well with soap and hot water.... then make fresh brine.

This recipe takes 6 to 8 weeks to brine meat and sometimes longer if you like it more salt.

PLEASE NOTE! Keep in fridge at all times!!!

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 riblets or beef for your next Jiggs dinner, this way you can get all lean meat for salting.

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Salt pork or beef
 Brining Pork Riblets or Beef with coarse pickling salt.

Salt cured beef is a product famous in Newfoundland and Labrador and also in the rest of the maritimes. It is small pieces of raw beef or pork ribs, stored in a bucket of heavy brining ” pickling salt” and place in a fridge or cold storage. These small pieces of pork ribs or meat is put in a small bucket or bowl with lid but ” NEVER” in a metal container because it would rust.

Jiggs Dinner
Traditional Newfoundland Jiggs Dinner with homemade salt beef.

Traditional Newfoundland Jiggs Dinner

If you ever had Jiggs dinner before you know it needs a nice helping of salted beef or salted pork ribs, this is what makes the meal. Now their are many people who cook this meal without it but it’s nice to have the choice to have it or not, this is why I wanted to give you access to making it yourself and having it available when you need it.

Salted Pork and Beef
Pork Riblets in pickling salted water.
A Bucket of pork Riblets soaking in salted water and a bowl to keep it in the pickle.

I’m not trying to promote having salt in your diet!!

I’m just trying to give you access to one of our cultural foods if you don’t have access to purchases it. Anytime you go to cook this meat you ” Must ” soak it for a few hours or overnight to remove most of the salt in the meat. 

Why make the salt pork riblets?

If you are a Newfoundlander or Labradorian you grownup with this kind of cured meat and it’s something you like to have, especially when you are making a Jiggs Dinner, boiled dinner or Sunday dinner.

I hope you find this video and blog helpful for you if you decide to make the recipe, I also would like to thank you for taking the time to visit my website.

From my kitchen to yours thank you and have a wonderful day.

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