Results 1 to 9 of 9

Thread: Pickled Meat

  1. #1
    Administrator Rick's Avatar
    Join Date
    Nov 2007
    Location
    Central Indiana
    Posts
    57,419

    Default Pickled Meat

    TO PICKLE MEAT

    6 lb. salt
    1 lb. sugar
    4 oz. saltpeter
    4 gallons water

    Six pounds of salt, one pound of sugar, and four ounces of saltpetre, boiled with four gallons of water, skimmed, and allowed to cool, forms a very strong pickle, which will preserve any meat completely immersed in it. To effect this, which is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional salt to restore its strength, diminished by the combination of part of the salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.

    From The Cook's Oracle by William Kitchiner M.D., New York, 1832


  2. #2
    Banned
    Join Date
    Jan 2008
    Location
    Chugach National Forest
    Posts
    9,795
    Blog Entries
    11

    Default

    And I always wondered where does Scum came from? So scum is a by product, I had a sneaky feeling that scum was a by product of being pickled.

  3. #3
    Administrator Rick's Avatar
    Join Date
    Nov 2007
    Location
    Central Indiana
    Posts
    57,419

    Default

    I know the description sounds pretty yucky and I don't think I would reuse the brine unless I just had to. However, I do think it's a good way to preserve meats beyond salting and smoking (but I do love smoked food). I had a neighbor that used to pickle chickens and that was some gooooood stuff.

    Oh, I almost forgot. Some of you may know this better than me but my mom used a horsehair paint brush to remove fat from the pot. It seems the fat clings to it very well. You can do the same thing by dropping ice cubes into the pot. The fat will cling to the cubes then just dip them out before they melt.
    Last edited by Rick; 02-09-2008 at 07:41 PM.

  4. #4
    Senior Member Tony uk's Avatar
    Join Date
    Jun 2007
    Location
    Scotland
    Posts
    1,579

    Default

    Interesting Rick, Sounds like a nice thing to have a bit off, Probily would go well with some smoked cheese
    A wise person does at once, what a fool does at last. Both do the same thing; only at different times.

  5. #5
    Banned
    Join Date
    Jan 2008
    Location
    Chugach National Forest
    Posts
    9,795
    Blog Entries
    11

    Default

    It just so much easier to wait for Mr. Moose to walk into the back yard. Slowly crank the window open, and wa'la 681 pounds of fine eating.

  6. #6
    Administrator Rick's Avatar
    Join Date
    Nov 2007
    Location
    Central Indiana
    Posts
    57,419

    Default

    Global warming will have ended. The next ice age will have ended. 2012 will have come and gone before Mr. Moose steps into a back yard in Indiana. Okay?

  7. #7
    Super Moderator crashdive123's Avatar
    Join Date
    Jan 2008
    Location
    North Florida
    Posts
    43,869
    Blog Entries
    1

    Default

    Quote Originally Posted by Rick View Post
    TO PICKLE MEAT

    6 lb. salt
    1 lb. sugar
    4 oz. saltpeter
    4 gallons water

    Six pounds of salt, one pound of sugar, and four ounces of saltpetre, boiled with four gallons of water, skimmed, and allowed to cool, forms a very strong pickle, which will preserve any meat completely immersed in it. To effect this, which is essential, either a heavy board or a flat stone must be laid upon the meat. The same pickle may be used repeatedly, provided it be boiled up occasionally with additional salt to restore its strength, diminished by the combination of part of the salt with the meat, and by the dilution of the pickle by the juices of the meat extracted. By boiling, the albumen, which would cause the pickle to spoil, is coagulated, and rises in the form of scum, which must be carefully removed.

    From The Cook's Oracle by William Kitchiner M.D., New York, 1832
    Interesting recepie. Not quite the same one I used when I got pickled, but interesting.
    Can't Means Won't

    My Youtube Channel

  8. #8
    Administrator Rick's Avatar
    Join Date
    Nov 2007
    Location
    Central Indiana
    Posts
    57,419

    Default

    I'm beginning to understand why folks volunteer to serve on a boat that intentionally sinks.

  9. #9
    Super Moderator crashdive123's Avatar
    Join Date
    Jan 2008
    Location
    North Florida
    Posts
    43,869
    Blog Entries
    1

    Default

    Ahhh. As long as you have just as many surfacings as you do dives you're O.K. and remember - there only two types of ships in the world - Submarines and Targets!
    Can't Means Won't

    My Youtube Channel

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •