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Ham To Cure No 10

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

Into four gallons of water put one pound and a half of the coarsest

sugar, two ounces of saltpetre, and six pounds of common salt; boil it,

carefully taking off the scum till it has done rising; then let it stand

till cold. Having put the meat into the vessel in which you intend to

keep it, pour on the liquor till it is quite covered. If you wish to

keep the meat for a long time, it will be necessary once in two or three

months to boil the pickle over again, clearing off the scum as it rises,

and adding, when boiling, a quarter of a pound of sugar, half a pound of

salt, and half an ounce of saltpetre; in this way the pickle will keep

good for a year. When you take the meat out of the pickle, dry it well

before it is smoked. Hams from fifteen to twenty pounds should lie in

pickle twenty-four days; small hams and tongues, fifteen days; a small

piece of beef about the same time. Hams and beef will not do in the same

pickle together. After the hams are taken out, the pickle must be boiled

again before the beef is put in.

The same process may be used for beef and tongues.

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