Sugar, which is well known to possess the preserving principle in a
very great degree, without the pungency and astringency of salt, may be,
and is, very generally used in the preserving of meat for family consump-
tion. Although it tacts without corrugating or contracting the fibres of
meat, as is the case in the action of salt, and, therefore, does not impair its
mellowness, ^et its use in sufficient quantities for preservative effect, with-
out the addition of other antiseptics, would impart a flavor not agreeable to
the taste of many persons. It may be used, nowever, together with salt,
with the greatest advantage in imparting mildness and mellowness to cured
meat, in a proportion of about one part by weight to four of the mixture ; and,
perhaps, now that sugar is much lower in price than it was in former years,
one of the obstructions to its more frequent use is removed.
Philadelphia Hams, — Lay hams to be cured on a slanting board, and rub
with fine salt. Let them lay forty-eight hours ; then wipe off the salt with a
dry towel, and to each ham take a teaspoon of powdered saltpetre and a
dessertspoon of coarse brown sugar and rub well to the fleshy parts ; then
f>ack in a tub, skins down ; sprinkle between each layer with a little fine salt,
n five days cover them with a pickle made as follows : To one gallon of
water take one and a half pounds of coarse sugar✪ Philadelphia Hams. Let them lay five, six or
seven weeks, according to size. Hang them up to dry several days before
smoking. The pickle should stand and be skimmed, and must be cold.
Pickled Pork. — Some put it up successfully in this way. Take a tub, large-
est at the bottom and tapering to the top, large enough to hold the year's
supply ; when packed as it should be, the meat will not rise to the top, the
CURING MEATS. 645
slant of the tub holding it down. It should be packed edgewise, in regular
layers, as solid as possible. After putting a layer of salt in the bottom of
the tub and pounding down the meat with a maul, fill the interstices with
salt; then alternate layers of meat and salt till the tub is full. Fill up with
pure water. If the barrel is sweet, the salt pure, the meat sound, there will
oe no damaged pork, nor will skimming and scalding the brine be necessary
to have sweet pork the year round. For putting down a small amount in a
stone jar, completely cover the bottom of a large stone jar (one that will
hold five or six gallons or mor✪ Pickled Porke) with salt. Cut side meat in strips four or
five inches wide and pack in a jar on the edge placing the skin next the jar ;
lay it round close as possible till the bottom of the jar is full, cover this com*
pletely with salt, and so on till the jar is full. Tnen make a brine strong
enough to bear an egg ; pour over meat till it is covered. Meat if put up this
way will keep till late in fall and taste nearly as nice and sweet as fresh meat*
Trying Lard, — When the leaf lard is taken from the hog, it should be
placed in a clean tub. If any pieces are bloody they ought to be placed in
lukewarm water, letting them remain until thoroughly cleansed, tnen drain
well and use with the other lard. The leaf lard can be cut up in pieces an
inch square.✪ Trying Lard
Page 562 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sugar, which is well known to possess the preserving principle in a very great degree, without the pungency and astringency of salt, may be, and is, very generally used in the preserving of meat for family consumption. Although it acts without corrugating or contracting the fibres of meat, as is the case in the action of salt, and, therefore, does not impair its mellowness, yet its use in sufficient quantities for preservative effect, without the addition of other antiseptics, would impart a flavor not agreeable to the taste of many persons. It may be used, however, together with salt, with the greatest advantage in imparting mildness and mellowness to cured meat, in a proportion of about one part by weight to four of the mixture ; and, perhaps, now that sugar is much lower in price than it was in former years, one of the obstructions to its more frequent use is removed.
Philadelphia Hams, — Lay hams to be cured on a slanting board, and rub with fine salt. Let them lay forty-eight hours ; then wipe off the salt with a dry towel, and to each ham take a teaspoon of powdered saltpetre and a dessertspoon of coarse brown sugar and rub well to the fleshy parts ; then pack in a tub, skins down ; sprinkle between each layer with a little fine salt, In five days cover them with a pickle made as follows : To one gallon of water take one and a half pounds of coarse sugar. Let them lay five, six or seven weeks, according to size. Hang them up to dry several days before smoking. The pickle should stand and be skimmed, and must be cold.
Pickled Pork. — Some put it up successfully in this way. Take a tub, largest at the bottom and tapering to the top, large enough to hold the year's supply ; when packed as it should be, the meat will not rise to the top, the
CURING MEATS. 645
slant of the tub holding it down. It should be packed edgewise, in regular layers, as solid as possible. After putting a layer of salt in the bottom of the tub and pounding down the meat with a maul, fill the interstices with salt; then alternate layers of meat and salt till the tub is full. Fill up with pure water. If the barrel is sweet, the salt pure, the meat sound, there will be no damaged pork, nor will skimming and scalding the brine be necessary to have sweet pork the year round. For putting down a small amount in a stone jar, completely cover the bottom of a large stone jar (one that will hold five or six gallons or more) with salt. Cut side meat in strips four or five inches wide and pack in a jar on the edge placing the skin next the jar ; lay it round close as possible till the bottom of the jar is full, cover this completely with salt, and so on till the jar is full. Tnen make a brine strong enough to bear an egg ; pour over meat till it is covered. Meat if put up this way will keep till late in fall and taste nearly as nice and sweet as fresh meat. Trying Lard, — When the leaf lard is taken from the hog, it should be placed in a clean tub. If any pieces are bloody they ought to be placed in lukewarm water, letting them remain until thoroughly cleansed, tnen drain well and use with the other lard. The leaf lard can be cut up in pieces an inch square.
Records on this page
Philadelphia HamsPickled PorkTrying Lard