130. TO DRY SALT BEEF AND PORK.

Lay the meat on a table or in a tub with a double bottom, that the

brine may drain off as fast as it forms, rub the salt well in, and

be careful to apply it to every niche; afterwards put it into either

of the above utensils; when it must be frequently turned, after the

brine has ceased running, it must be quite buried in salt, and kept

closely packed. Meat which has had the bones taken out is the best

for salting. In some places the salted meat is pressed by heavy

weights, or a screw, to extract the moisture sooner.