Home › Catsup, Pickles, Sauces and Salads › Pickle for Corning Meat

Pickle for Corning Meat

Four pounds coarse salt, 8 quarts water, 2 pounds brown sugar, 1 ounce saltpetre. Stir till dissolved, boil and skim. Let cool before pouring over meat.

Turn the meat every day for a week.

During the summer this may be boiled with an addition of a cup of salt and sugar. A plate or flat stone should be used to keep the meat beneath the pickle.

Apply the above recipe to each 100 pounds. of meat. Repeat the application 3 times for hams and shoulders, and twice for bacon, rubbing in well. The meat should be cured in 3 weeks.