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Pork To Pickle

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

Having boned your pork, cut it into such pieces as will lie most

conveniently to be powdered. The tub used for this purpose must be

sufficiently large and sound, so as to hold the brine; and the narrower

and deeper it is the better it will keep the meat. Well rub the meat

with saltpetre; then take one part of bay and two parts of common salt,

and rub every piece well, covering it with salt, as you would a flitch

of bacon. Strew salt in the bottom of the tub; lay the pieces in it as

closely as possible, strewing salt round the sides of the tub, and if

the salt should even melt at the top strew no more. Meat thus cured will

keep a long time.

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