The art and mystery of curing, preserving... (1864 Book)

The art and mystery of curing, preserving... (1864 Book)

Postby wheels » Sun Jul 05, 2009 2:06 pm

The book "The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables. By J.R, 1864" is available on google books

Link to book

It makes an interesting read: not least the Leicestershire Spiced Bacon from my home County (which I have never seen or heard of!).

The Nitrate levels will require adjustment before use to meet modern curing standards.

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Postby Spuddy » Sun Jul 05, 2009 5:26 pm

Speaking of Nitrates:
The bacon recipe on Page 8 includes Saltpetre AND Sal Prunelle.
Odd, as these are both Potassium Nitrate. :shock:
Draco dormiens nunquam titillandus.
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