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Brine for Pickling Meats

cup brown sugar I gallon cold water Rub part of the salt into the meat; dissolve the rest of the salt, the sugar, and the saltpetre in the water, put in the meat, and set a weight above to keep the meat under the brine. Let stand in a cool place. Thin pieces of meat and tongues will be ready to cook in three or four days. For less salt meat, shorten the time in the brine.