
          767

On Salting Meat practiced in South America

The lymph contained in glands under the ligaments of Joints
or between the muscles and thin cellular membranes is what most
indisposes flesh meat from taking salt well, and consequently keeping
long.  An obvious practice has attained only perhaps among a few of
[illegible] meat in cold water for some hours afterwards wiping it
dry, and pressing it well with <s>illegible</s> a dry cloth previous to
salting, paricularly with tongue & flank pieces in warm weather.
The practice of salting [illegible] Beef is to discharge as much as
possible the lymph by salting once moderately and when
the salt has dissolved in a moderate degree to pile the
meat sometimes with weight upon it, at others acting by its
own weight.
Meat killed from grass feed does not take Salt so well as
that kept in dry feed, owing from a super abundane of
lymph difficoult to be discharged
The use of Sugar with Salt smothered or half Sugar, the
remainder Salt - is a good one.
A small proportion of Salt petre prevents putrification
without hardening.
[sketch of index finger pointing right]
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The following proportions constitute the famous
Hambro' pickle, a most effectual preservation
in hot as well as cold climates.
Six pounds of Salt
eight ounces of brown Sugar
Six ounces of Salt petre
dissolve these by boiling in four gallons of water. In
this pickle when perfectly cold, keep any sort of flesh meat
sunk and stopped close.
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Fluid is particularly excellent for pork meat and keeps Beef
from being over salt or hard - or dry.
Meat will keep sweet for years by being immersed in Molasses.
        