Name: Pumping Pickle
Ingredients: 1 cup coarse sea salt; 1 tablespoon saltpetre; ½ cup granulated sugar; 1 cup water

Pumping Pickle

Ingredients

1 cup coarse sea salt
1 tablespoon saltpetre
½ cup granulated sugar
1 cup water

Directions

Dissolve the sugar in water to create a syrup.
Mix the syrup with the coarse sea salt and saltpetre until fully combined.
Strain the mixture before using.
Ensure the solution measures 105 degrees on a salometer.
Use the pickle at a temperature of 36°F (2°C).
For curing, pack meats in a 72°F (22°C) pickle and bellies and backs in a 65°F (18°C) pickle.
Allow three days of curing for each pound of meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.