Rensselaer Union, Volume 3, Number 18, Rensselaer, Jasper County, 26 January 1871 — Curing Meat. [ARTICLE]

Curing Meat.

ThJ Germantown Telegraph Mari: “To one gallon of water add one and a half pound* of salt, half a pound at sugar, half an ounce of saltpeter, half an ounce of potash. In this ratio, the pickle to be Increased to any quantity desired. Let these be boiled together until all the dlrtfrom the sugar rise* to the top, and is skimmed off. Then throw It into a tub to cool, and when cold, pour it over your beef or pork, to remain the usual time, say four or five weeks. The meat must be well cohered with pickle, and ahould not be put down for at least two dayi after killing, during which time it ahould be slightly sprinkled with powdered saltpeter, which removes all the surface-blood, etc., leaving the meat fresh and clean. Some omit boiling the pickle, and find it to answer well, though the operation of boiling purines tne Sckle, by throwing off tne dirt always be found in salt and sugar. If this recipe is properly tried, it will never be abandoned. There is none to surpass it, if so good. 1 ' ‘