|
|
Remarks. —This writer is certainly correct in the
Remarks. —This writer is certainly correct in the
idea "that there is no good reason why farmers
and their families should eat so much salt pork, "
for It is destructive to good health, besides it is not
so palatable and pleasant as to have it fresh, at
least once daily, and as much oftener as they will
take this little additional labor of putting up. The
pieces should be cut of a uniform thickness, and
also cut to fit the jar as nearly as possible, small
pieces being cut to fill each layer nicely, to keep it
level; and no more salt and pepper put on than
would be required for present eating. A heaping
teaspoonful of powdered saltpeter will be enough
for 1 pt. of salt. This writer does not give his
proportions. Of course, a brine is formed by the
juices of the meat, salt, saltpeter, pepper, etc.
To show you that this writer is not alone in this
plan of keeping meat, I will give an item from
another, who says:
|
|
|
|
|
|
