Salted Meat [Recipe + Video] Carne Salada or Tocino

Name: Salted Meat [Recipe + Video] Carne Salada or Tocino
Prep time: 50 min
Cook time: 4 h 25 min
Total time: 5 h 15 min
Yield: 6 servings
Ingredients: 2½ pound meat; ½ cup coarse sea salt; 3 tablespoons oregano; 1 tablespoon pepper; 2 tablespoons mashed garlic; 3 tablespoons olive oil; 1 large red onion; 4 large tomato; 4 cloves garlic; ½ teaspoon oregano; 1 cup tomato sauce; 1 tablespoon cilantro; 1 teaspoon salt; 1½ cups liquid from boiling meat

User Reviews

5.0

15 reviews

Excellent

Prep Time
50 mins
Cook Time
4 hrs 50 mins
Total Time
5 hrs 15 mins
Servings
6 servings
Calories
579 kcal
Course
Lunch
Cuisine
Dominican

Salted Meat [Recipe + Video] Carne Salada or Tocino

Oriana Walker

Report

While salted meat (Dominican carne salada or tocino) is a dish and food preservation method that was very popular in the pre-refrigeration days, but created a cut of meat with its own characteristics, flavors, and virtues.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

To preserve meat

2½ pound meat pork, beef or goat [1.13 kg]
½ cup coarse sea salt
3 tablespoons oregano (dry leaves), crushed
1 tablespoon pepper (freshly-cracked, or ground)
2 tablespoons mashed garlic (optional)

For meat stew

3 tablespoons olive oil
1 large red onion sliced
4 large tomato chopped
4 cloves garlic crushed
½ teaspoon oregano (dry, ground)
1 cup tomato sauce
1 tablespoon cilantro chopped
1 teaspoon salt (or more, to taste)
1½ cups liquid from boiling meat

Add to Shopping List

Instructions

1. To season the meat

Slice the meat as thinly as possible and discard any connective tissue, bone and cartilage.Season the meat with salt, pepper, and oregano, coating it well, and let it rest overnight in the fridge.

2. Dry the meat

Remove the meat from the liquid that would have seeped out overnight. Pat dry with a paper towel.Place the meat on a wire rack and dry in a dehydrator until it is completely dry and stiff. It took me about 8 hours. You can dry it in the oven over 200 ºF [93 ºC] until the meat is quite stiff and dry to the touch (it took me about 3 hours).

3. Storing

Cool meat to room temperature and store in a sealed bag in the refrigerator for up to a month.

4. To de-salt meat

Rinse meat in running water. Soak overnight in abundant water (about a gallon [3.8 lt]) in the refrigerator.Boil in the same water it soaked overnight until the meat is very tender. If you cook it in a pressure cooker it should take 20 minutes. In a conventional pot it should take about an hour, add water if it becomes necessary to maintain the same water level. Save the liquid to use later on.

5. Shred meat

Cool the boiled meat to room temperature and shred it.

6. Sautee

Heat oil in a 2 quart pot [2 lt] over low heat. Add onions, cook and stir until onions become translucent. Add garlic and cook stirring until the garlic releases its aroma (about a minute).Stir in the meat and cook until it has heated through.

7. Make sauce

Mix in tomatoes and oregano and stir. Add tomato sauce and 1½ cup of water from boiling the meat (check that it's not too salty before adding it).Cover and simmer over low heat for ten minutes. Taste and add salt to taste if you find it necessary (I did not).

Nutrition Information

Show Details

Calories 579kcal (29%) Carbohydrates 8g (3%) Protein 34g (68%) Fat 45g (69%) Saturated Fat 16g (80%) Cholesterol 134mg (45%) Sodium 1253mg (52%) Potassium 888mg (25%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 860IU (17%) Vitamin C 16.1mg (18%) Calcium 66mg (7%) Iron 4.6mg (26%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 579 kcal

% Daily Value*

Calories	579kcal	29%
Carbohydrates	8g	3%
Protein	34g	68%
Fat	45g	69%
Saturated Fat	16g	80%
Cholesterol	134mg	45%
Sodium	1253mg	52%
Potassium	888mg	19%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	860IU	17%
Vitamin C	16.1mg	18%
Calcium	66mg	7%
Iron	4.6mg	26%