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Poverty Bay Standard, Volume III, Issue 248, 17 February 1875, Page 2

The H. E. Herald says:—On Saturday last we saw, at Mr. Hague’s, butcher, Hastings-street. a large piece of beef salted by machinery in about two minutes, which, by hand work, would have been a long operation. The joint being put into a large tub, the brine from another tub is forced into it by a syringe, worked by an air pump, which injects the brine rapidly and thoroughly into the meat. The cost of this useful machine, we are informed, was £6 when landed here from Melbourne, and the saving which must be effected thereby in any establishment where meat is largely consumed must very soon exceed that outlay. By this means, much meat, which would otherwise become tainted and unfit for use, is preserved, and made fit for any man’s table. Several of the hotels here are, we understand, using corned beef, tongues, &c., cured in this way, and Hud them highly appreciated by those who partake of them. Ou many of the up-country stations, we should think, the introduction of this system of meat-curing would be advantageous.