Shad should be soaked twenty-four hours, the water being changed once or twice. Mackerel often need soaking thirty, or even thirty-six hours; and halibut's fin thirty-six. A gallon of water is the least in which either of them should be soaked. Grease the gridiron, and lay the skin side down. (See [directions] at the head of this chapter.)
Smoked Halibut.
It should be washed in warm water, wiped and laid for only three or four minutes on the gridiron. Halibut is so solid a fish that it is not easy to get that which is cured perfectly free from taint.
DIRECTIONS FOR SALTING MEAT, FISH, &c.
To some young housekeepers, the salting of meat, and taking care of it, and of smoked meat, are perplexing. Perhaps the following directions may assist them. The best pieces to corn are the end of the rump, the thin end of the sirloin, and the edge-bone. If you like it with alternate streaks of fat and lean, the pieces at the ends of the ribs, called by butchers the rattle-ran, are very good. The edge-bone affords the most lean meat.
The best piece of pork to corn is the shoulder. It is a good way to divide it, if large, and stuff half of it with sage and bread crumbs, and roast it; and corn the other half.
In winter, hang fresh killed meat up two or three days before putting it into brine, as it will thus become more tender. Make a brine of four quarts of water, three pints of salt, half a table-spoonful of saltpetre, and a pint of molasses, or a pound of coarse brown sugar. Mix it thoroughly without boiling it. In this lay the meat, and see that it is entirely covered. It is well to look at it after a day or two, and if necessary, turn it the other side up. It will be good in a few days, but it is better to let it lie three or four weeks before boiling it. The same brine will do for many successive pieces in winter. But for a family that like salt meat, it is the best way to make a double measure, and put into it at once as much meat as it will cover. It should be kept in a firkin or tub, with a close cover.
After a considerable quantity of meat has thus been cured, scald and skim the brine, add a little more molasses, salt, and saltpetre, and let it become cold before meat is put into it.