1603. Pickle to Give Meat a Red Color

1603.    Pickle to Give Meat a Red Color. Mix brown sugar, bay salt, common salt, each 2 pounds; saltpetre, 8 ounces; water, 2 gallons; this pickle gives meat a fine red color, while the sugar renders it mild and of excellent flavor. Large quantities are to be managed by the above proportions.

1604. To Salt Meat by Injection

1604.     To Salt Meat by Injection. The sooner meat is salted after being killed, the better, as it then possesses considerable absorbent power, which it gradually loses by age. On this property is based the process of M. Gannel for the preservation of animals intended for food in a fresh state. This operation consists in injecting a solution of chloride of aluminum at 10o Baum'e, into the carotid, by means of a syphon, as soon as the blood ceases to flow from the slaughtered animal, both extremities of the jugular vein being previously tied. 9 to 12 quarts of the solution are sufficient for an ox. When the animal has been well bled, and the injection skillfully performed, it is scarcely perceptible that the animal has undergone any preparation. The injected animal is cut up in the usual way; and when intended to be eaten within 2 or 3 weeks, merely requires to be hung up in a dry situation free from flies; but if it is to be kept for a longer period, it is directed to be washed with a mixed solution of common salt and chloride of aluminum at 10° Baum'e, and then simply dried and packed in clean air-tight barrels, and kept in a cool, dry place. If the air cannot be perfectly excluded, it should be packed in dry salt, not for the purpose of preserving it, but to prevent the meat from becoming musty from exposure and the action of moisture. Meat preserved by this process may be kept for several years, and merely requires soaking for 24 hours in water, for the purpose of swelling its pores, to give it the appearance and taste of fresh meat, fit either for roasting or boiling.

1605. Pelouze's Process of Preserving Meat

1605.    Pelouze's Process of Preserving Meat. The meat is to be cut up into pieces of convenient size, and subjected to an atmosphere of carbonic oxide under pressure. After this a current of dry air is passed over the meat, so as to carry off* all the moisture, and this being accomplished, a solution either of salt or saltpetre, or much diluted carbolic acid, is to be brought into contact with it, and the mass then sealed up in a tight vessel.

1606. To Cure Hams

1606.    To Cure Hams. Cover the bottom of the cask with coarse salt, lay on the hams with the smooth or skin side down, sprinkle over fine salt, then another layer of hams, and so continue until the cask is full. This ought to be of the larger kind. A cask holding 64 gallons is small enough, and it would be better if it held 120 gallons. Make a brine in the following proportions: 6 gallons water, 9 pounds salt, 4 pounds brown sugar, 3 ounces saltpetre, 1 ounce saleratus. Scald and skim, and when cold pour the brine into the cask until the hams are completely covered. The hams should remain in this pickle at least three months, and a little longer time would do them no harm. A handful each of mace and cloves scattered in the brine will greatly improve the flavor of the meat.