To Pickle Part Of A Round Of Beef For Hanging
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📝 Description
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🥘 Ingredients
For 14 lbs. of a round of beef allow 1-1/2 lb. of salt, 1/2 oz. of powdered saltpetre; or, 1 lb. of salt, 1/2 lb. of sugar, 4 oz. of powdered saltpetre.
👨🍳 Method
Rub in, and sprinkle either of the above mixtures on 14 lbs. of meat. Keep it in an earthenware pan, or a deep wooden tray, and turn twice a week during 3 weeks; then bind up the beef tightly with coarse linen tape, and hang it in a kitchen in which a fire is constantly kept, for 3 weeks. Pork, hams, and bacon may be cured in a similar way, but will require double the quantity of the salting mixture; and, if not smoke-dried, they should be taken down from hanging after 3 or 4 weeks, and afterwards kept in boxes or tubs, amongst dry oat-husks.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
This week, I ventured into the art of old-fashioned curing, attempting Mrs. Beeton's method for pickling a round of beef. I was intrigued by the simplicity of the ingredients, and the process was surprisingly hands-off. I found the regular turning of the meat strangely meditative, a stark contrast to the constant attention modern recipes often demand. What struck me most was the transformation of the beef after just a few weeks. The meat developed a beautiful, glossy sheen, and the flavor was deep and rich, with a subtle tang that hinted at its long, slow cure. This recipe is a delight for the patient cook, someone who appreciates the slow food movement and enjoys planning ahead. If you're looking to experiment with traditional preservation techniques, this is a excellent starting point. Just be sure to have a dedicated space for hanging, as the scent of curing meat can be quite strong.
