Hams, shoulders, chines, and “middlings,” are the parts of the hog
which are usually pickled. This should be done as soon as may be after
the meat is fairly cold—especially in moderate weather. When you can
pack down pork, within twenty-four hours after butchering, it is best
to do so, unless the cold be severe enough to preserve it longer.
4½ lbs. salt.
1 lb. brown sugar.
1 oz. saltpetre in 3 gallons of water.
Put into a large saucepan and boil for half an hour, skimming off the
scum. When cold, pour over the meat, and let it lie for a few days.
This is intended to corn a small quantity of meat for family use.
(NO. 2.)
80 lbs. of meat.
2 quarts and 1 pint of fine salt.
4 lbs. sugar, or 1 quart best molasses.
3 oz. saltpetre.
Pulverize and mix the seasoning, with the exception of the two quarts
of salt, using the one pint only. Rub the meat _well_ all over, and lay
upon boards on the cellar-floor for twenty-four hours. Then, put a few
clean stones in the bottom of a barrel; lay sticks across these, that
the meat may not soak in the liquor that drains from it. Pack the meat
in layers, strewing between these the remaining two quarts of salt. Let
it lie in the cask for fifteen or sixteen days, every day during this
time tipping the cask to drain off the liquor, or drawing it through a
bung-hole near the bottom. Pour this back in cupfuls over the meat.
If you do not mean to smoke the meat, take it out at the end of the
fortnight, rub each piece well over with dry salt, and return to the
barrel. If the liquor does not cover it, make fresh brine in the
proportion of two pounds of salt, a quarter of an ounce of saltpetre,
and a quart of water, and pour in when you have boiled it half an hour
and let it cool. Lay a round piece of board upon the upper layer and
keep this down with stones. Examine from time to time, to be sure the
meat is keeping well. Should it seem likely to taint, throw away the
pickle, rub each piece over with dry salt, and pack anew. Pork pickled
in this way will keep two years.