Hamburgh Pickle for Beef, Hams, and Tongue

Ingredients

• 2 gallons water
• 3 pounds bay salt
• 2 pounds coarse sugar
• 2 ounces saltpetre
• 2 ounces black pepper, bruised

Instructions

1. Boil together the water, bay salt, coarse sugar, saltpetre, and bruised black pepper (tied in muslin) for twenty minutes.
2. Clear off the scum thoroughly as it rises during boiling.
3. Pour the pickle into a deep earthen pan.
4. Allow the pickle to cool completely.
5. Lay the meat in the cold pickle, ensuring every part is perfectly covered.
6. Turn the meat occasionally in the brine during the pickling period.