| Show acornl corning g nee r f tho the object in salting beef is to get betit it just bait salt enough to preserve it and not so salt as to mako malee it hard and dry when w lien cooked the following is a receipt much usel dOwer nse cover the moat for twelve hours with brino brine scarcely strong enough to float nil egg then take it ont and wash it in cold water and press it well with th the 0 hands hand and out all the blood j you oli can before salting it down then throw the bloody brino brine away now mako malma u now pickle and for IW pounds of beef or in the same proportions for other quantities dissolve six pounds of salt two pounds of sugar and two ounces of saltpeter in water enough to cover the meat when weighted down shi skim in it well before pouring it on and whenever scum arises on it afterward indicating the beginning of fermentation scald it skim it and pour it back when cold keep in a cool and well ventilated place for the south and for keeping far into the summer moro more salt will be required never allow the meat to float up and remain romain uncovered with brine any longer than is necessary while taking out a piece for use |
