Ham, to cure. No. 10.

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 13 days ago
Not a recipe
No
Ingredients (10)
for the pickle
for re-boiling the pickle
meat to cure
Instructions (7)
  1. Into four gallons of water put one pound and a half of the coarsest sugar, two ounces of saltpetre, and six pounds of common salt.
  2. Boil it, carefully taking off the scum till it has done rising.
  3. Then let it stand till cold.
  4. Having put the meat into the vessel in which you intend to keep it, pour on the liquor till it is quite covered.
  5. If you wish to keep the meat for a long time, it will be necessary once in two or three months to boil the pickle over again, clearing off the scum as it rises, and adding, when boiling, a quarter of a pound of sugar, half a pound of salt, and half an ounce of saltpetre.
  6. In this way the pickle will keep good for a year.
  7. When you take the meat out of the pickle, dry it well before it is smoked.
Original Text
Ham, to cure. No. 10. Into four gallons of water put one pound and a half of the coarsest sugar, two ounces of saltpetre, and six pounds of common salt; boil it, carefully taking off the scum till it has done rising; then let it stand till cold. Having put the meat into the vessel in which you intend to keep it, pour on the liquor till it is quite covered. If you wish to keep the meat for a long time, it will be necessary once in two or three months to boil the pickle over again, clearing off the scum as it rises, and adding, when boiling, a quarter of a pound of sugar, half a pound of salt, and half an ounce of saltpetre; in this way the pickle will keep good for a year. When you take the meat out of the pickle, dry it well before it is smoked. Hams from fifteen to twenty pounds should lie in pickle twenty-four days; small hams and tongues, fifteen days; a small piece of beef about the same time. Hams and beef will not do in the same pickle together. After the hams are taken out, the pickle must be boiled again before the beef is put in. The same process may be used for beef and tongues. [116]
Notes
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