Salting Meat for Smoking
From Miss Corson's practical American cookery and household management, 1885
Serves 18
For pork, the skin should be downwards.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 180. The excerpt below is the record exactly as published.
SALTING MEAT FOR SMOKING. After trimming the meat in the proper joints, it should be laid in the salting- trough, and thoroughly rubbed with the salting mixture. For eighteen pounds of meat, mix, by pounding together to a powder, two pounds of good bay saltj two ounces of saltpetre, and four of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.