A brine like this, only a little more rich with molasses, is very good for salting tongues, and pieces that are to be smoked. But they should lie in it four or five weeks. Meat should never be salted for smoking, later than February or the middle of March.
In warm weather, it will not do to use the same brine more than once, as the blood from the meat will become tainted. Therefore a less expensive mixture, that may be thrown away after being used once, is better. Two quarts of salt to four of water, is a good rule for brine in hot weather.
In the summer, the strong membrane that covers the rib bones, must be cut open with a sharp knife before the meat is put into brine; for, as the salt will not penetrate this membrane, the bones will else become tainted, and the meat soon be spoiled. Meat, at this season, should be cooked within three or four days after being put into brine.
To Salt Pork.
Allow a bushel of salt for a barrel of pork, or a peck for fifty weight. The salt called coarse-fine, is commonly used by butchers; but the best way in a private family, where no more than twenty-five or fifty weight is put down for the year's use, is to use fine salt. Put water enough to cover it. Examine it in a few days, and if the salt is all dissolved, add more. The only sure way of keeping pork sweet, is to have the brine so strong that some of the salt remains undissolved. A board, with a stone upon it, should always be kept on the top of pork, as it will soon become rusty if the edges lie above the surface of the brine.
It is not fit for use, until it has been in brine six weeks.
Pickle for one Ham.
To a gallon of water, put a pint of salt, a pint of molasses, and an ounce of saltpetre. Turn the ham over in the brine often, and let it lie in it six weeks; then let it be smoked nearly as long.
To Cure Hams.
[This receipt is furnished by a person whose hams are celebrated in the eastern part of Massachusetts, for their superior quality.]