A Southern Rule for Curing Meat

Ingredients

• 16 lbs. salt
• 8 gal. water
• 4 oz. saltpetre
• 2 quarts molasses
• 1 tablespoon soda

Method

1. 1

   Mix and dissolve.

2. 2

   For salting beef, first cut it into suitable pieces and pack in a clean barrel as closely as can be pressed in by the hand.

3. 3

   Place on top 4 sticks crossed, and lay on them a clean stone heavy enough to keep the meat under the brine.

4. 4

   Pack hams the same way, and after 30 days remove from the brine and smoke.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 130. The excerpt below is the record exactly as published.

A Southern Rule for Curing Meat — For 250 lbs. of beef or hams and shoulders, use 16 lbs. salt, 8 gal. water, 4 oz. saltpetre, 2 quarts mo- lasses, 1 tablespoon soda

Cook this with the app: pantry check, scaling, and the assistant.