To Pickle Cheeks of Bacon and Hams

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Yield
14.0 lbs of meat
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
For pickling meat
Instructions (3)
  1. Mix the ingredients well.
  2. Apply all ingredients at the same time.
  3. Allow one month for salting, unless the pork is very large, when five weeks must be allowed for a ham.
Original Text
TO PICKLE CHEEKS OF BACON AND HAMS. One pound of common salt, one pound of the coarsest sugar, and one ounce of saltpetre, in fine powder, to each stone (fourteen pounds) of the meat will answer this purpose extremely well. An ounce of black pepper can be added, if liked, and when less sugar is preferred, the proportion can be diminished one half, and the quantity 255of salt as much increased. Bacon also may be cured by this receipt, or by the Bordyke one for hams. A month is sufficient time for the salting, unless the pork be very large, when five weeks must be allowed for a ham. The ingredients should be well mixed, and all applied at the same time. To each 14 lbs. of pork, salt, 1 lb.; coarse sugar, 1 lb.; saltpetre, 1 oz.; pepper (if used), 1 oz.: 4 to 5 weeks.
Notes
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