Rub each piece of beef well with salt mixed with one-tenth part of
saltpetre, until the salt lies dry upon the surface. Put aside in a
cold place for twenty-four hours, and repeat the process, rubbing in
the mixture very thoroughly. Put away again until the next day, by
which time the pickle should be ready.
5 gallons of water.
1 gallon of salt.
4 ounces saltpetre.
1½ lb. brown sugar.
Boil this brine ten minutes; let it get perfectly cold; then pour over
the beef, having wiped the latter entirely dry.
Examine the pickle from time to time to see if it keeps well; if not,
take out the meat without delay, wipe it, and rub in dry salt, covering
it well until you can prepare new and stronger brine.