To Salt Beef

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

1/2 round of beef ↝ Beef, round, top round, boneless, choice, raw [Beef Products]
4 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
1 oz. of powdered saltpetre ↝ Baobab powder [Fruits and Fruit Juices]
2 oz. of black pepper ↝ Spices, pepper, black [Spices and Herbs]
1/4 lb. of bay-salt ↝ Spices, bay leaf [Spices and Herbs]
1/2 lb. of common salt

Instructions (3)

Rub the meat well with salt, and let it remain for a day, to disgorge and clear it from slime.
The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day.
It may be boiled fresh from the pickle, or smoked.

Original Text

TO SALT BEEF.

660. INGREDIENTS.—1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered saltpetre, 2 oz. of black pepper, 1/4 lb. of bay-salt, 1/2 lb. of common salt. Mode.—Rub the meat well with salt, and let it remain for a day, to disgorge and clear it from slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.

Time.—1/2 round of beef to remain in pickle about a fortnight. Average cost, 7d. per lb. Seasonable at any time.

Note.—The aitch-bone, flank, or brisket may be salted and pickled by any of the recipes we have given for salting beef, allowing less time for small joints to remain in the pickle; for instance, a joint of 8 or 9 lbs. will be sufficiently salt in about a week.

Notes

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