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PICKLING
MEAT
IN
pickling
or
salting
meat,
it
is
better
to
let
the
fresh
joint
first
hang
for
two
or
three
days
untouched.
This
will
make
the
meat
more
tender.
Before
salting
it,
be
careful
to
re-
move
every
pipe
or
kernel
in
the
meat,
and
fill
up
all
holes
with
salt.
Do
not
attempt
to
pickle
meat
in
very
cold
frosty
weather,
or
in
warm
damp
weather.
It
is
a
good
plan
to
sprinkle
the
meat
with
water
and
then
to
hang
it
up
for
a
few
hours
before
salting
it
:
this
cleanses
it
from
any
blood,
and
makes
the
flavour
more
delicate.
A
good
brine,
sufficient
for
twenty
pounds
of
beef,
is
made
by
mixing
together
three
pounds
of
salt,
three-quarters
of
a
pound
of
sugar,
and
two
ounces
of
saltpetre.
Boil
these
ingredients
together
for
twenty
minutes
in
two
gallons
of
water,
skim-
ming
off
all
scum.
Let
the
liquid
get
quite
cold
before
you
pour
it
over
the
meat,
and
see
that
the
joint
is
thoroughly
covered
with
the
brine.
For
a
smaller
piece
of
meat
the
quantities
given
for
the
brine
can
be
easily
reduced,
following
the
same
proportions
carefully.
The
meat
must
be
turned
over
every
day,
and
well
basted
with
the
brine
;
and
the
salting
pan
or
tub
must
be
covered
with
a
clean
piece
of
tamis-cloth,
or
other
porous
woollen
material.
The
meat
will
be
ready
for
use
in
a
fortnight,
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