Curing Beef or Pork.

It is best to take freshly slaughtered meat, from beef the breast core (without bones) or possibly a large piece of hindquarter, from pork the shoulder or possibly the neck, cut it into large pieces, roll them in a mixture of 26 dkg of common salt, 8 g of saltpetre and 1/2 dkg of crushed sugar, so that they are completely covered with it. Roll them in a mixture of 26 dkg of common salt, 8 g of saltpetre and 1 1/2 dkg of crushed sugar, so that they are completely covered with it, then wrap them in a piece of scalded and again dried new linen, put them into a suitable earthenware barrel or possibly a container, cover it with a tightly closing lid, which is sworded with a clean washed stone. As soon as brine appears at the bottom of the vessel, the meat must be turned over daily. 1 piece of 3 kg can be ready after only one week.

Another good method is also this: Boil the mixture of salt, saltpetre and sugar given above in a little water and pour the pickling broth, cooled, over the meat pressed into the vessel.

The above mixture of salt, saltpetre and sugar is sufficient for 3 to 3 1/2 kg of meat.

all : Home canning, from Mrs. Emilie Lösel,

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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