Curing meat.

Manawatu Standard, Volume IX, Issue 139, 18 May 1885, Page 3

Curing meat.

Here is the receive for curing beef^ pork, mutton, bauw : — To one gallon of water take <H pounds of Bait, £ pound sugar, % ounce saltpetre, £ ounce potash. Omit the potash unless you can got the pure article. Druggists usually keep it. la this ratio the pickle ctm be increased to any quantity desired. Let these be boiled together until all the dirt fiom the sugar rises to the top, and is skimmed off. Then throw it into a tub to cool, and when cool poor it over your beef or pork. The meat must be well covered with pickle, and should not be put down for ait least two days after killing, during which time it_ should be slightly sprinkled with powdered saltpetre, which removes all the surface blood, etc., leaving the meat fresh and. clean. Some omit boiling the pickle, and find it to answer very well, though the operation of boiling purifies the pickle by throwing off the dirt always, to be found iv salt and sugar. If this re. cipe is strictly followed it will require but a single trial to prove itn superiority over the common way, or most ways, of putting down meat, and will not be abandoned -for any other. The meat is unsurpassed for sweetness, delicacy and freshness of color.