First, let it get thoroughly cold and firm, then rub salt into it and let remain for twenty-four hours. This draws off the blood. Next drain, and pack it in a brine prepared as follows: For everyone hundred pounds of beef use seven pounds of salt, one ounce each of saltpetre and cayenne pepper, one pint of molasses, ten gallons of soft water. Boil and skim well, when cool pour it over the beef. Keep in this until ready for use.
The brine should be boiled up occasionally and scummed.
To every one hundred pounds make a brine of eight pounds of coarse salt, two ounces of saltpetre, two pounds of brown sugar, one ounce of potash and four gallons of water. First, let the hams get thoroughly cold, say two days after butchering; rub them all over with fine salt; then pour over them the brine. Let remain six weeks in the brine, then take out and dry several days before smoking. N. K. Brooks.
Take three or four hams weighing fourteen or sixteen pounds each. Let them hang for a day, then rub well into each one two ounces of sal prunella, two ounces of saltpetre, and one pound of salt. Put the hams into a deep pan and turn them over and rub them each day for three days. Make a pickle by boiling together three gallons of water, four pounds of common salt, four pounds of bay salt, and seven pounds of moist sugar. Skim thoroughly, and when the pickle has boiled for twenty minutes, pour it hot over the meat. The hams must be rubbed and turned daily, and their relative position altered, the one at the top being put to the bottom, and so on. At the end of three weeks they must be drained and dried, and smoked if practicable. This pickle will be found excellent for beef, bacon, tongues, etc., and will keep for several months if it be boiled and skimmed each time it is used, and kept closely corked. Salt and treacle should be added also to make up for the strength evaporating. E. J. C.
Let the pork get thoroughly cold and hard, put in a boiler as much water as will well cover pork to be preserved. When it boils, mix in salt. To ascertain when there is salt enough put in an egg - if it floats there is sufficient. Pour the brine in a jar and let it cool. When cold pour over the pork. C. A. S.