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Salting and Curing Meat

This recipe uses saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Salting and Curing Meat

Ingredients

Directions

  1. Boil the salt, sugar, and saltpetre in water.

  2. Skim the mixture and allow it to cool.

  3. Immerse the meat completely in the cooled pickle.

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.

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