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Pickle for Curing Beef, Pork, Etc

A brine of salt, saltpetre, sugar, peppercorns, and water used for curing beef, pork, and other meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pickle for Curing Beef, Pork, Etc

Ingredients

Directions

  1. Combine the salt, saltpetre, sugar, and peppercorns in a pot.

  2. Add the water and bring to a boil for 5 minutes.

  3. Pour the mixture into a salting pan for use.

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.

Explore the science

What each ingredient does

Coarse sea salt
Seasons the brine and draws moisture out of the meat, helping preserve it.
Saltpetre
Helps preserve the meat and keeps its pink colour in cured meats.
Sugar
Balances the saltiness and adds a mild sweetness to the brine.
Peppercorns
Adds a sharp, aromatic flavour to the brine.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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