To Salt and Pickle Beef, in Various Ways

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Let the meat hang a couple of days in mild weather, and four or five in winter, before it is salted or pickled.
  2. During the heat of summer it is better to immerse it entirely in brine, that it may be secured alike from the flies, and from the danger of becoming putrid.
  3. Trim it, and take out the kernels from the fat.
  4. Rub a little fine dry salt over it, and leave it until the following day.
  5. Drain it well from the blood, which will be found to have flowed from it, and it will be ready for any of the following modes of curing, which are all excellent of their kind, and have been well proved.
Note on Salt Application
  1. In very cold weather, the salt may be applied quite warm to the meat: it should always be perfectly dry, and reduced to powder.
Original Text
TO SALT AND PICKLE BEEF, IN VARIOUS WAYS. Let the meat hang a couple of days in mild weather, and four or five in winter, before it is salted or pickled. During the heat of summer it is better to immerse it entirely in brine, that it may be secured alike from the flies, and from the danger of becoming putrid. Trim it, and take out the kernels from the fat; then rub a little fine dry salt over it, and leave it until the following day; drain it well from the blood, which will be found to have flowed from it, and it will be ready for any of the following modes of curing, which are all excellent of their kind, and have been well proved. In very cold weather, the salt may be applied quite warm to the meat: it should always be perfectly dry, and reduced to powder. Saltpetre hardens and renders the meat indigestible; sugar, on the contrary, mellows and improves it much; and it is more tender when cured with bay salt than when common salt is used for it.
Notes
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