Six pounds of salt, one pound of sugar, and four ounces of saltpetre, boiled with four gallons of water, skimmed, and allowed to cool, forms a very strong pickle, which will preserve any meat completely immersed in it. To effect this, which is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional salt to restore its strength, diminished by the combination of part of the salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.
An H-bone, of ten or twelve pounds, weight will require about three-quarters of a pound of salt, and an ounce of moist sugar, to be well rubbed into it. It will be ready in four or five days, if turned and rubbed every day.
The time meat requires salting depends upon the weight of it, and how much salt is used: and if it be rubbed in with a heavy hand, it will be ready much sooner than if only lightly rubbed.
N. B. Dry the salt, and rub it with the sugar in a mortar.
Pork requires a longer time to cure (in proportion to its weight) than beef. A leg of pork should be in salt eight or ten days; turn it and rub it every day.
Salt meat should be well washed before it is boiled, especially if it has been in salt long, that the liquor in which the meat is boiled, may not be too salt to make soup of. If it has been in salt a long time, and yon fear that it will be too salt, wash it well in cold water, and soak it in hike-warm water for a couple of hours. If it is very salt, lay it in water the night before you intend to dress it.
To four gallons of water, add two pounds and a half of treacle, eight pounds of salt, two ounces of saltpetre; boil it, and skim it until clear, sprinkle salt over the tongue, and let it stand two days, wipe it clean before you put it into the pickle, which must be quite cold; boil the pickle, every two or three months, adding two or three handfuls of salt, skimming it well. Half the quantity is sufficient for two tongues.
Allow to four gallons of water two pounds of brown sugar and six pounds of salt, boil it about twenty minutes, taking off the scum as it rises; the following day pour it over the meat which has been packed into the pickling-tub. Boil it every two months, adding three ounces of brown sugar and half a pound of common salt. By this means it will keep good a year. The meat must be sprinkled with salt, and the next day wiped dry, before pouring the pickle over it, with which it should always be completely covered. With the addition of two ounces of saltpetre and one pound of salt, this pickle answers for pickled pork, hams, and tongues. The tongues should be rubbed with common salt, to cleanse them, and afterwards with a little saltpetre, and allowed to lie four or five days before they are put into the pickle. The meat will be ready for use in eight or ten days, and will keep for three months.