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Salad

Pickle for Curing Beef, Pork, Etc

A brine made of salt, saltpetre, sugar, peppercorns, and water 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 salt, saltpetre, sugar, and peppercorns in a pot.

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

  3. Transfer the mixture to 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

Salt
Preserves the meat by drawing out moisture and seasoning it through the cure.
Saltpetre
Supplies nitrate that helps preserve colour and inhibit spoilage bacteria during curing.
Sugar
Balances the salt's sharpness and feeds the fermentation that occurs during curing.

“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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