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Hamburg Pickle

Take a gallon of water that has been boiled, mix with it two pounds and a half of common salt, a pound and a half of moist sugar, an ounce of saltpetre, and half a pint of vinegar. Simmer for twenty minutes, skim carefully, and, when cold, put in the beef, which should be turned every day, and will be ready for smoking in three weeks. If bay salt be substituted for common salt, the flavour of the meat will be much improved, though the expense will be slightly increased. This pickle will remain good for nearly twelve months if it is boiled again occasionally, with a little more salt, saltpetre, and sugar, to make up for waste. Probable cost of five quarts of pickle, 1s.