Pickled Hog Tongues
Have all tongues well cleaned from slime, all fat and ragged pieces trimmed off, then hang them up in your cooler, to have them thoroughly chilled before you put them into the following brine: Use for every 5 gallons of water
10 lbs. of salt.
1 lb. “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]).
2 lbs. of granulated sugar,
and have your tongues cure in this brine from 25 to 30 days.
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