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To preserve Beer or Pork for a long Voyage.
So soon as your Ox or Hot is killed, let it be skinned and cut up into pieces of the seize you like with all the dispatch possible, and salted whilst the juices are hot, in the following manner. Have a sufficient quantity of Salt peter and Bay Salt mixed, powdered fine and made hot in an oven; with a small quantity of this sprinkle well Your meat on every part ; then let the pieces be put upon sloping Boards to drain for 24 hours or more, till the Salt is melted and incorporated into the juices, which it will do in that time, and the serous part will drain off; then dry the pieces very well with clean coarse cloth, and have a quantity of common salt ready (not pounded) but made hot also in an oven . Mix one third of brown Muscardo Sugar, with what ever quantity of Salt you use & let this be well rubbed into the meat, and as it is done, pack it up in small casks or barrels (because when open'd in large quantities, if not all used, it will the sooner be spoiled. and [if] done in the before manner it will keep 4 or 5 years very sweet and good, and be as red as a cherry, and not turn black as Salt Meat usually does.
NB. A much less quantity of Salt does than in the ordinary way, (little more than half.) Remember not to mix the Sugar with it before it goes in the oven as it else will melt & clog.