Pickle for Curing Meat

Ingredients

• 6oz. of salt
• 4oz. of sugar
• |oz. of saltpetre
• to each quart of water

Method

1. 1

   Boil together salt, sugar, and saltpetre in water.

2. 2

   Skim well and cool.

3. 3

   Pour over meat that has been rubbed with salt and allowed to stand for 24 hours.

4. 4

   Wipe off stale salt before putting into the pickle.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.

nsible for curing meat, is the absolute necessity of removing all blood, and any pipes or kernels left in the meat ; these if left in, are pretty certain to cause trouble by spoiling the meat. The next thing to consider is the salting trough ; unglazed stoneware is excellent for small tilings, such as tongues, &c., but is too heavy and unwieldy where large joints such as flitches, &c., are concerned. About as nice a thing as any is a wooden trough, which any local cooper would make. This should be about 2ft. deep, and rather wider at the bottom than at the top, say 16in. or 18in. at the top, and 20in. to 22in. at the bottom, inside measure in both cases. This trough should preferably stand on a frame of some kind, and have a hole at the bottom to facilitate the removal of the extra pickle, or the washing out of the trough. The necessity for the strictest cleanliness must be insisted on, and the trough should be thoroughly scrubbed and scoured after use, and even before use again, if by any chance it has been left out of use for some time. All pickling utensils should be thoroughly scrubbed and scalded out after use, be left to dry in the ai", and be stored in a very dry, well ventilated PICKLES AND PRESERVES. 144 place. It will be found a great addition to the flar our if before use the trough is thoroughly scalded out with boiling water, in which you hare boiled up some bay leaves and juniper berries. It is a mistake, especially in these days when salt is so cheap, to use the same brine in succession for different things, but at the same time if the trough is suffi- ciently large, it is a good plan to salt two or three things together, as this ensures a good supply of pickle ; and remember, once the articles are put into brine they should be kept well covered, It is for this reason that the peculiar shape of trough is advised, as this should be covered with a fitting lid, which, as the pickled meat shrinks, can be weighted and allowed to sink, so as to keep the meat well under the pickle. As a general rule it is best to rub the meat first with from one-third to half the quantity of salt, then leave it for a day or two, and then rub in the rest (this is for more or less dry curing) ; this ensures the salt being well worked into the meat, a point on which the keeping of the bacon greatly depends. It must be remembered that the salt should be especially carefully rubbed into any place that folds over, the shank ends and joints of the bone, &c. An excellent pickle for general use is made by boiling together 6oz. of salt, 4oz. of sugar, and |oz. of saltpetre to each quart of water

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