Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight ounces of salt
- half ounce of salt-petre
- two ounces of pepper
- salt
- pepper
Directions
Take thirty pounds of pork, mostly lean; chop it very fine, season with eight ounces of salt, one -half ounce of salt-petre, two ounces of pepper, and such sweet herbs as suit the taste. They should be finely sifted; sage, summer savory, or sweet marjoram are all good. To keep for family use, the meat can be packed in stone jars and covered with a cloth, over which pour melted lard. When used, make into cakes.
Bags for holding the meat, may be made of old white muslin, large enough to allow a slice to be from three to four inches in diameter. Keep in a cool place.