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To Dry Fresh Meat

Cut the flesh into slices from 2 to 6 ounces in weight, immerse a small portion at a time in boiling water for 5 or 6 minutes, using only just water enough to cover the meat, and adding fresh water only to keep the liquor up to its original quantity. Lay the meat to dry on open trellis-work in a drying stove, keeping trary, it is allowed to remain on it, the article is said to be wet-salted. On the small scale, the latter is most conveniently performed by rubbing the meat with salt, &c., as above, and after it has lain a few hours, putting it into a pickle formed by dissolving 4 pounds salt, or 1 pound sugar, and 2 ounces saltpetre in 2 gallons water. This pickling liquor gets weaker by use, and should therefore be occasionally boiled down a little and skimmed, at the same time adding some more of the dry ingredients. 1603. Pickle to Give Meat a Red Color. Mix brown sugar, bay salt, common salt, each 2 pounds; saltpetre, 8 ounces; water, 2 gallons; this pickle gives meat a fine red color, while the sugar renders it mild and of excellent flavor. Large quantities are to be managed by the above proportions.