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Old 23rd October 2009, 21:05
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Ray Mac Ray Mac is offline  
Catering 1958 - 2007
Organisation: Merchant Navy
Department: Hotels / Catering
Active: 1958 - 2007
Join Date: Sep 2007
Posts: 2,445
Originally Posted by Billieboy View Post
I hope I'm not getting mixed up BT, I was thinking of that red and white, salted beef; not too thinly sliced, with that dark brown oxtail tasting gravy poured over it! I'm definately off the salt cod, sailed with a Liverpool captain once who liked to eat it every day, bloody bonkers he was!
I think we have a different recipe I think you mean the brisket that's been soaked in brine with loads of saltpetre, usually soaked for about a week in brine then wash the brine of and simmer in stock. when sliced the meat does have a reddish colour while the fats off white. yum yum.

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