Rock salt 3 lb.
Saltpetre 1½ oz.
Sal prunelle ¾ oz.
Black pepper 2 oz.
Foots of sugar 1¾ lb.
Water 2 gall.
Boil fifteen minutes, skimming well; pour into a vessel, and the next
day it will be fit for use. This is appropriate for beef, hams, and
tongues――for family use, hotels, and refreshment rooms, &c. &c. A
moderate-sized round of beef should remain in it fourteen to sixteen
days.
PICKLE FOR PORK.
EXCELLENT FOR A QUARTER OF A YEAR.
For a whole porker weighing not exceeding five score pounds. The pieces
adapted for pickling being at hand, put a layer of finely beaten
rock salt at the bottom of your powdering tub, which must always be
particularly clean and sweet, and better if fumigated with sulphur the
day before it is used, then place the thickest of the meat, then a
layer of this mixture:
Rock salt 2 lb.
Coarse sugar 1 lb.
Saltpetre ½ lb.
Sal prunelle ½ lb.
then again meat, and alternately to the finish, and filling all the
spaces with common or rock salt. In a week, if a pickle does not
rise up so as totally to cover the pork, boil as much of similar
ingredients, and, when cold, pour it gradually and evenly over the
meat, and leave it. You can take thin pieces out in a fortnight if
wanted in haste, but it will be preferable if not disturbed for a
month. The water requisite for the second brine depends upon what brine
was produced by the first salting.