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To Keep Meat Fresh

Place the meat on a wooden support (or suspend it) in a close vessel, on the bottom of which some To strong acetic acid has been poured. In this way it may be kept fresh for a considerable time. 1607. Το Cure Beef and Pork. each gallon of water add 1½ pounds salt, + pound sugar, 4 ounce saltpetre, and ounce potash. Let these be boiled together until all the dirt from the sugar rises to the top and is skimmed off. Then throw it into a tub to cool, and when cold, pour it over the beef or pork, to remain the usual time, say 4 or 5 weeks. The meat must be well covered with pickle, and should not be put down for at least 2 days after killing, during which time it should be slightly sprinkled with powdered saltpetre, which removes all the surface blood, &c., leaving the meat fresh and clean.

Some omit boiling the pickle, and find it to answer well, though the operation of boiling purifies the pickle by throwing off the dirt always to be found in salt and sugar.

Ham cured in this manner may be smoked as