A Pickle For Beef, Pork, Tongue, Or Hung Beef. Mrs. Judge Bennett. Recipe

Recipe for A Pickle For Beef, Pork, Tongue, Or Hung Beef

History:
The tradition of pickling meat can be traced back to ancient civilizations such as the Mesopotamians and the Egyptians, who used salt and other ingredients to preserve meat for long periods of time. The technique of pickling meat was also commonly practiced in Europe during the medieval period, where salt and other ingredients were used to extend the shelf life of meat. Over time, different variations of pickling recipes were developed, each with its own unique blend of flavors and seasonings.

Fun Facts:
- Pickling meat not only helps preserve it, but it also enhances the flavor and tenderness of the meat.
- The use of saltpetre in the pickle helps retain the meat's natural color, preventing it from turning grayish.
- The addition of sugar or molasses adds a sweet note to the pickle, balancing the savory flavors.
- Rubbing the meat with salt before pickling helps draw out excess blood, resulting in a cleaner and better-preserved final product.

Recipe:

Ingredients:
- 4 gallons of water
- 1.5 pounds of sugar or molasses
- 2 ounces of saltpetre
- 6 or 9 pounds of salt, depending on how long you want to preserve the meat
- Beef, pork, tongue, or hung beef (amount as desired)

Instructions:

1. In a large pot, mix 4 gallons of water, 1.5 pounds of sugar or molasses, and 2 ounces of saltpetre.
2. If you plan to preserve the meat for a month or two, add 6 pounds of salt to the mixture. If you want to keep it for the entire summer, use 9 pounds of salt.
3. Bring the mixture to a boil, skimming off any impurities that rise to the surface. Let it cool.
4. Place the meat in the vessel or container in which it will be pickled.
5. Pour the pickle mixture over the meat until it is fully submerged.
6. Every two months, boil the pickle mixture again, skim off any impurities, and add 2-3 ounces of sugar and 1/2 pound of salt to refresh the flavors.
7. In very hot weather, rub the meat well with salt before placing it in the brine. Allow it to stand for a few hours, which helps draw out excess blood from the meat.
8. Make sure the meat is fully covered with the pickle at all times.
9. Store the pickled meat in a cool, dark place, such as a cellar or refrigerator, for the desired duration.

Note: The pickling time can vary depending on the type and size of the meat. It is best to consult with a recipe or a trusted source to determine the optimal pickling time for your specific meat.

Similar Recipe Dishes:

1. Corned Beef: Corned beef is a popular pickled meat dish traditionally made from beef brisket. It is typically pickled with a blend of spices, salt, and sugar, similar to the pickle recipe mentioned above. The pickled meat is then simmered until tender and often served with cabbage and potatoes.

2. Salted Pork: Salted pork is another classic pickled meat dish that has been enjoyed for centuries. Pork belly or other cuts of pork are cured in a mixture of salt, sugar, and spices. The cured pork is then air-dried or smoked to preserve it. Salted pork is commonly used as an ingredient in stews, soups, and traditional dishes.

3. Pickled Tongue: Pickled tongue is a delicacy in many cuisines, revered for its tender and flavorful meat. The tongue is brined in a seasoned mixture of salt, sugar, vinegar, and spices. After the pickling process, the tongue is usually cooked slowly until tender and sliced thinly for sandwiches or served alongside other cold cuts.

Remember to always follow proper food safety guidelines when pickling meat and consult reliable sources for specific pickling times and storage recommendations. Enjoy experimenting with the flavors and techniques of various pickled meat dishes!