Ingredients
- 6 gallons of water
- 9 lbs
- 3 lbs
Directions
MISS LIZZIE SMITH, MT. CARROL, ILLS.
To 6 gallons of water, add 9 lbs. of pure salt, 3 lbs. of brown sugar, 1 qt. molasses, 3 oz. of salt-petre, 1 oz. pearlash. Let these ingredients be boiled and carefully skimmed as long as im- purities rise to the surface. When the water is ready to receive the rest of the material, pour in the salt-petre only, and when dissolved, and the water boiling, dip your beef, piece by piece, into the salt-petre walEfer, holding it in for a few seconds only.
When the beef has been thus immersed and become quite cool, pack it in the cask where it is to remain; when the pickle is per- fectly cold, pour it on the meat which ' should be kept down by cover and stone. This amount of pickle is intended for 100 lbs. of beef. The immersion of the beef in hot salt-petre water contracts the surface by closing the pores and prevents the juices of the meat from going out into the pickle. The salt-petre absorbed by the contracted or cooked surfaces will modify the salt that passes through it, the whole producing the most perfect result.
MEATS. 65