Skip to main content

Curing Sweet Pickled Meats

Contains saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Curing Sweet Pickled Meats

Ingredients

Directions

  1. Mix the curing ingredients in a sterilizing vessel.

  2. Dissolve the dry ingredients in 100°F (38°C) plain brine and boil thoroughly.

  3. Strain the mixture through cheesecloth.

  4. Pour the strained mixture into a mixing and chilling vat.

  5. Add plain pickle and water to achieve the desired volume.

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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes