1903 The still-room by C. Roundell

PICKLING MEAT

IN pickling or salting meat, it is better to let the fresh joint first hang for two or three days untouched. This will make the meat more tender. Before salting it, be careful to re- move every pipe or kernel in the meat, and fill up all holes with salt. Do not attempt to pickle meat in very cold frosty weather, or in warm damp weather. It is a good plan to sprinkle the meat with water and then to hang it up for a few hours before salting it : this cleanses it from any blood, and makes the flavour more delicate. A good brine, sufficient for twenty pounds of beef, is made by mixing together three pounds of salt, three-quarters of a pound of sugar, and two ounces of saltpetre. Boil these ingredients together for twenty minutes in two gallons of water, skim- ming off all scum. Let the liquid get quite cold before you pour it over the meat, and see that the joint is thoroughly covered with the brine. For a smaller piece of meat the quantities given for the brine can be easily reduced, following the same proportions carefully. The meat must be turned over every day, and well basted with the brine ; and the salting pan or tub must be covered with a clean piece of tamis-cloth, or other porous woollen material. The meat will be ready for use in a fortnight, 23