Another Pickle for Tongues, Beef, and Hams

Ingredients

• 3 gallons spring water
• 6 pounds common salt
• 2 pounds bay salt
• 2 pounds common loaf sugar
• 2 ounces saltpetre

Instructions

1. Add six pounds common salt, two pounds bay salt, two pounds loaf sugar, and two ounces saltpetre to three gallons of spring water.
2. Boil over a gentle fire, carefully removing all the scum as it rises.
3. Allow the brine to cool completely before use.
4. Rub the meat to be cured with fine salt and let it drain for a day to free it from blood.
5. Immerse the meat in the brine, taking care that every part is covered.
6. Leave young pork in the pickle for three to five days; hams for drying a fortnight or more; tongues in rather less time; beef one to two weeks according to size and desired saltness.
7. After about three months of use, boil the pickle up again gently and carefully remove the scum.
8. Add three pounds common salt, four ounces sugar, and one ounce saltpetre to the refreshed brine.