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238
600
MISCELLANEOUS
VALUABLE
RECEIPTS.
No.
518.
T.
E.
Hamilton's
Receipt
for
Pickling
Meat
or
Hams,
To
every
100
pounds
of
pork
take
8
pounds
ground
alum-salt, 2
ounces
saltpetre,
2
pounds
brown
sugar,
11
ounces
potash,
and
4
gallons
water.
Mix
them
all
together,
and
pour
the
brine
over
the
meat
after
it
has
lain
in
the
tub
some
2
days.
Let
the
hams
re-
main
6
wee*ks
in
the
brine,
and
then be
dried
several
days
before
smoking.
He
says
he
has
had
the
meat
rubbed
with
fine
salt
when
it
is
packed
down.
The
meat
should
be
perfectly
cool
before
packing.
No.
519.
How
to
cure
Fork
and
Hams
dry
without
Brine.
First
rub
your
hams
and
pork
on
the
ilesh-side
with
brown
sugar
thoroughly,
and
take
care that
as
much
sugar
will
lie
on
it
as
you
possibly
can.
Having
it
covered
all
over,
(from
1
to
2
pounds
of
sugar
to
each
hog
is
sufficient,)
you
can
either
lay
the
meat
on
a
table
or
any
kind
of
vessel
that
will
not
hold
any
pickle
;
then,
when
you
have one
layer
laid,
cover
it
all
over
with
fine
salt,
(ef
course,
the
flesh-
side,)
and
squeeze
it
on
with
your
hand
as
tight
as
you
can,
and
so
on
with each
layer.
Then
leave
it
so
for
8
or
10
days.
By
this
time
the
salt
will
nearly
all
be
dissolved,
when
you
have
to
take
it
out
and
pack
it
again,
and
cover
it
all
over*
with
fine
salt
the
same
as
at
first.
Then
let
it
stand
for
3
or
4
weekc'
longer,
according
to
the
size
of
the
hogs,
then
hang
it
in
Bmoke.
This
method
is
excellent
for
dried
beef.