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(Which may also be used for any kind of Meat, Tongues, or Hams)
2.7kg
(6lb) Salt
900g (2lb) Fine Sugar
85g (3oz) Powdered Saltpetre
13.6lt (24 pints) Water
Boil all the ingredients
gently together, carefully removing any scum.
When cold, pour it over the meat, every part of which must be covered with
the brine.
This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with
an addition of the ingredients.
Time: A ham should be kept in the pickle for a fortnight
A piece of beef
weighing 6.35kg (14lb), 12 or 15 days.
A tongue, 10 days or a fortnight.
Note: For salting and pickling meat, it is
a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually
to get rid of the blood and slime.
Then rub in the remainder of the salt and other ingredients, and proceed as above.
This
rule may be applied to all the recipes we have given for salting and pickling meat.
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