CURING MEAT.

Nelson Evening Mail, Volume XLII, Issue XLII, 18 June 1907, Page 1

CURING MEAT.

■^K famous and excellent' recipe for curing meat is as follows : — To one- gallon of water add one and one-half pounds of salt, one-half pound of sugar, one-half ounce of potash. This gives the ratio: in it the pickle can be increased to any quantity desired. The ingredients named are to be boiled together until the dirt rises to .the top and is skimmed off. Then;tuin into a vessel what has thus been perpared and let it cool. /When cold pour it over the beef or pork. The meat 'must be. well-covered with the pickle, and should not bo put down for at least two days aft«- killing; during, which time it ought to be lightly sprinkled with saltpetre; this removes all tne surface blood, leaving the meat fresh and clean. The boiling of the pickle is sometimes omitted, but it should oe remembered that the boiling is apunfving process, throwing o5 tho dirt air. ways found in salt and sugar. This recipe has only to be tried to prove its I superiority ovtc the common . way of curing meat. The meat cured by .this process ia. Ainßuxp&i««3 }<** ; «weetjne»s, Selicacy of fla'vctaV, wad twhnss of colour.