Recipe For Beef Brine

Four gallons of water, six pounds of salt, two ounces saltpetre, six and a half pounds of brown sugar; boil these together, and skim the liquid as it boils. Pour it over the beef when the liquid is cold. The beef must be previously rubbed with salt, and the bloody brine allowed to run off. This should be done two or three days before the brine is poured over the beef, which it should cover.

Pickle For Butter

Haifa pound salt, one ounce saltpetre, half a pound sugar, to three quarts of water. Scald and skim the pickle; when cold pour it over the butter.

How To Cure Shad

Strike the shad as you would herrings, then put it on a board, with a stone on it to press it down. Let them remain three days, then take them out and wash them in brine. Drain them well. To every hundred shad add one pound saltpetre, one pound brown sugar, mixed well together with as much alum salt as you think proper. In packing put alternate layers of shad and salt.

How To Cure Beef Hams

To two pounds of meat take three ounces saltpetre, four ounces brown sugar, one pint fine salt. Mix well together. Rub the meat thoroughly all over, and lay it by for twenty four hours, then salt it down in an open tub, or on a shelf, to let it drain, with two quarts fine salt. Let it lie fifteen days, then hang it up. If you prefer to put it in pickle, do so after it has lain four or five days.

How To Cure Pork Hams

To every 1000 pounds of pork put three quarters bushel of salt, two and a half pounds brown sugar, and two and a half pounds saltpetre, half a gallon of molasses. Mix all together, and rub on well, first hams, then shoulders, and then middlings. Keep in salt four weeks, then hang them up, and smoke them occasionally, for four or five weeks, with green hickory wood.

How To Make Good Sausage Meat

To every fourteen pounds of meat cut fine take three ounces of salt, two ounces black pepper, half pint sage, one ounce saltpetre, a very little red pepper, and spices if you like (eighty cloves and quarter ounce allspice).

Sausage Meat

Twenty-five pounds lean meat, two and a half pounds leaf fat, two and a half pounds chine fat, six ounces salt, five ounces pounded sage, five ounces of pepper. Cut the meat and fat in small pieces, mix it well with the salt, sage, and pepper, and grind in chopper.

Sausage Meat

For fifty-one pounds sausage take twenty-seven pounds fillet, twenty-four pounds chine fat, three quarter pounds salt, six ounces sage, three ounces pepper, a small teaspoonful saltpetre, the same of red pepper, and the same of cloves pounded fine. Mix all these well together, and add it to the sausage meat. If necessary pass the meat through the chopper twice.

How To Preserve Butter For Winter

Take equal quantities of salt, saltpetre, and fine loaf sugar, well mixed. When packing the butter allow one ounce to every pound of butter. Put thick cloths on the top. This will keep till late in spring.