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Pickle-Warranted to Keep all Summer
This plan
is from Mrs. S. Weaver of Columbiana. O., who
says it has been in use in their family eight years,
while, if not good, one year would have been
sufficient. I will give it in her own language. She
says:
"Take 1 lb. of saltpeter, 1 lb. of pepper, 3 lbs. of
brown sugar and 10 qts. of salt to 1000 weight of
pork Dissolve the saltpeter in a very little hot
water; mix all the ingredients well, and then rub it
on and into the meat— hams, etc. —with the hand,
until it is everywhere covered. Insert your finger
under the center bone in hams and shoulders, and
then fill that opening with the mixture. Then lay in
a cool place for about two weeks, not allowing it to
freeze, when it will be ready to smoke. This recipe
has been tried and tested by a number of people,
and is a preventive in keeping off all troublesome
insects, and the meat will be sweet and tender,
and warranted to keep all summer. "
Remarks. —The plan of pushing the finger in
alongside the bone, and filling with the salt
mixture, is valuable. A butcher-knife pushed in
along-side of the bone, would be the easier way
for many to do. If used on beef, one week would
be long enough to lay instead of two for pork, as it
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