Hamburgh Beef
From The household cook book, 1902
Serves 10
It will be ready for smoking in 3 weeks.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
2 oz. saltpetre, and mix well; put a layer of this in the bottom of the barrel and between each layer of meat, removing the large bones. Put a weight on the top layer to hold it down, and the juices of the meat furnish all the brine necessary. Meat thus pickled is ready for drying in six weeks, and does not toughen in the summer. TO CORN BEEF {Pocock Piclcle) .—Take 4 gallons fresh water. 1^ lbs. coarse brown sugar, 2 oz. saltpetre, 7 lbs. common salt; put all in a boiler, take off the scum as it rises, boil well, and then let it get cold. Have sufiicient to cover the meat, lay a cloth over it, and weight down the meat. The same pickle may be used again by re=boiling, and adding a small quantity of each ingredient fresh. SPICED CORN BEEF. — Prepare a mixture of 4 cups molasses, 4 cups of salt, 4 tablespoons of saltpetre, 2 tablespoons cloves, 2 172 CUTTING UP AND CURING MEATS tablespoons ground pepper; each day for 10 days rub this into the beef, turning the meat, and rubbing well in. This is for 20 lbs. of meat. At the end of the 10 days it can be used. HAMBURGH BEEF — Take a piece of meat from some fleshy part; scatter common salt under and over it, and let lie 24 hours to void the blood; then put into a pickle made with 1 gal. water that has been boiled, 1 lb. common salt, 1| lbs. coarse sugar, 2 oz. salt- petre, ^ pint vinegar
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