Ham, to cure. No. 14.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
pickle
meat preparation
Instructions (15)
  1. Make the pickle with an equal quantity of bay salt and common salt.
  2. Add to a pound of each: one pound of coarse brown sugar, one ounce of saltpetre, and one ounce of petre-salt.
  3. Ensure the pickle is strong enough to bear an egg.
  4. If eating the pork within a month or six weeks, do not boil the pickle.
  5. If intending for the year, boil the pickle and skim until perfectly clear.
  6. Let the boiled pickle be quite cold before use.
  7. Rub the meat to be preserved with some common salt.
  8. Let the meat lie upon a table sloping to drain out all the blood.
  9. Wipe the meat very dry with a coarse cloth before putting it into the pickle.
  10. For a larger quantity, use: four pounds of common salt, four pounds of bay salt, three pounds of coarse sugar, two ounces of saltpetre, and two ounces of petre-salt, with enough spring water to cover.
  11. Boil the pickle as directed above if using the larger quantity.
  12. Let the hams lie about six weeks in the pickle.
  13. Send the hams to be smoked.
  14. Beef, pork, and tongues may be cured in the same manner.
  15. Ribs of beef done this way are excellent.
Original Text
Ham, to cure. No. 14. Take a quantity of spring water sufficient to cover the meat you design to cure; make the pickle with an equal quantity of bay salt and common salt; add to a pound of each one pound of coarse brown sugar, one ounce of saltpetre, and one ounce of petre-salt; let the pickle be strong enough to bear an egg. If you design to eat the pork in a month or six weeks, it is best not to boil the pickle; if you intend it for the year, the pickle must be boiled and skimmed well until it is perfectly clear; let it be quite cold before you use it. Rub the meat that is to be preserved with some common salt, and let it lie upon a table sloping, to drain out all the blood; wipe it very dry with a coarse cloth before you put it into the pickle. The proportion of the pickle may be this: four pounds of common salt, four pounds of bay salt, three pounds of coarse sugar, two ounces of saltpetre, and two ounces of petre-salt, with a sufficient quantity of spring water to cover what you do, boiled as directed[117] above. Let the hams lie about six weeks in the pickle, and then send them to be smoked. Beef, pork, and tongues, may be cured in the same manner: ribs of beef done in this way are excellent.
Notes
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