Pickling Meat

Ingredients

• 6 pounds brown sugar
• 6 pounds coarse sea salt
• 3 ounces brown sugar (for maintenance)
• ½ pound common salt (for maintenance)
• 4 ounces saltpetre

Directions

1. Boil brown sugar and coarse sea salt in water for about 20 minutes, skimming off the scum.

2. The next day, pour the brine over the packed meat in the pickling tub.

3. Boil and strain the brine every two months, adding 3 ounces of brown sugar and ½ pound of common salt each time.

4. Sprinkle the meat with salt the next day and wipe it dry before adding the pickle.

5. Ensure the pickle completely covers the meat.

6. Cover with a canvas lid to allow air in and keep flies out.

7. For short-term preservation, rub mutton or beef with dry salt and cover closely, turning the pieces whenever the vessel is uncovered.