To Pickle Part of a Round of Beef for Hanging

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 (7)
For pickling beef
Alternative pickling mixture
Meat to be pickled
For curing pork, hams, and bacon
Instructions (5)
  1. Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat.
  2. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks.
  3. Then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks.
  4. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture.
  5. If not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks.
Original Text
TO PICKLE PART OF A ROUND OF BEEF FOR HANGING. 655. INGREDIENTS.—For 14 lbs. of a round of beef allow 1-1/2 lb. of salt, 1/2 oz. of powdered saltpetre; or, 1 lb. of salt, 1/2 lb. of sugar, 4 oz. of powdered saltpetre. Mode.—Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks. Time.—2 or 3 weeks to remain in the brine; to be hung 3 weeks. Seasonable at any time. Note.—The meat may be boiled fresh from this pickle, instead of smoking it.
Notes
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