Salting Beef

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 (4)

saltpetre, 1 oz.
common salt, will be sufficient for sixteen pounds of beef. Both should be well dried, and 199finely powdered; the salt next applied in every part.
sixteen pounds of beef ↝ Beef, ground, raw [Ground beef]
An ounce or two of sugar mixed with the saltpetre ↝ Sugar, NFS [Sugars and honey]

Instructions (3)

Rub the saltpetre first equally over the meat.
Next apply the salt in every part.
Rub thoroughly with the pickle and turn daily.

Original Text

A COMMON RECEIPT FOR SALTING BEEF.

One ounce of saltpetre, and a pound of common salt, will be sufficient for sixteen pounds of beef. Both should be well dried, and 199finely powdered; the saltpetre rubbed first equally over the meat, and the salt next applied in every part. It should be rubbed thoroughly with the pickle and turned daily, from a week to ten days. An ounce or two of sugar mixed with the saltpetre will render the beef more tender and palatable.

Beef, 16 lbs.; saltpetre, 1 oz.; salt, 1 lb.: 7 to 10 days.

Notes

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