Ox solber

Beef solber (also beef sulber or beef solber / sulber ) is a cured and smoked product made from beef . Solber stands for brine in the region.

In preparation, the beef nut is separated from the leg of beef , freed from adhering connective and fatty tissue, and portioned if necessary. Likewise, you cut salted and smoked bacon into strips. The next step is to lard the beef with the bacon.

Various methods are common for the subsequent curing process. Depending on the size / thickness of the pieces of meat, they remain in a 12-degree brine for 10 to 18 days . The use of juniper , pepper and bay leaf is only common for some recipes . Quick curing is also common, for which the pieces of meat are sprayed with brine, and the duration is reduced to approx. 48 hours. After curing, the meat is soaked and dried. Finally, the meat is cooked (usually in salted water or steam) and is then ready for consumption.

Individual evidence

↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 , p. 752.
↑ Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .

[1] Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 , p. 752.

[2] Hermann Koch, Martin Fuchs: The manufacture of fine meat and sausage products. 22nd expanded edition. Deutscher Fachverlag, Frankfurt am Main 2009, ISBN 978-3-86641-187-6 .