CURING BEEF, ETC., EXPEDITIOUSLY.

Patea Mail, Volume IX, Issue 1086, 14 September 1883, Page 2

CURING BEEF, ETC., EXPEDITIOUSLY.

To cure fresh beef, hams, or shoulders, in a short time, put one or two pounds of good salt in a kettle, and heat it over the stove until all the moisture is expelled and the salt is so hot that it will hiss when a drop of water is dropped in. It will take about two pounds of salt to lOOlbs of meat. Just before removing from the fire, where it must be constantly stirred, add one ounce of pulverised saltpetre to each pound of salt, or in that proportion. Have the meat ready; if hams, lay them on the skin-side, and over all parts where the flesh is exposed rnb thickly with brown sugar; then with a large iron spoon apply the hot salt, which will penetrate the meat and take the sugar with it. Cover well with this salt, and lay in a box on the shelf in the same position for two days, when the hams can be smoked if desired, and they will have all the flavour of sugar-cured bams. Treat beef in the same way, one side at a lime, and after two or three days hang up to dry. To cure or keep fresh beef, mutton, or fish, in warm weather, without salt: Dissolve borax in water at the rate of a quarter of a pound of borax to one gallon of water. Cool the meat, and then cover with this liquid in a clean jar or barrel. It can be kept for weeks in this way. Salt can be added to season, if desired.