§ 39. Plain Salt Pork
Rub each piece of meat with fine common salt and pack closely in a barrel. Let stand over night. The next day, weigh out twelve pounds of salt and three ounces of saltpeter to each one hundred pounds of meat, and dissolve in four gallons of boiling water. When cold, pour this pickle over the meat, cover and weight down to keep the meat under the brine. The meat will pack best if cut into pieces about six inches square.