To Pickle Pork. ( No. 1. )
Hams, shoulders, chines, and “middlings,” are the parts of the hog which are usually pickled. This should be done as soon as may be after the meat is fairly cold—especially in moderate weather. When you can pack down pork, within twenty-four hours after butchering, it is best to do so, unless the cold be severe enough to preserve it longer.
4½ lbs. salt.
1 lb. brown sugar.
1 oz. saltpetre in 3 gallons of water.
Put into a large saucepan and boil for half an hour, skimming off the scum. When cold, pour over the meat, and let it lie for a few days.
This is intended to corn a small quantity of meat for family use.