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Updated: July 26, 2025
PICKLED PORK. The hams and shoulders being cut off, take for pickling the quantities proportioned to the middlings of a pretty large hog. Mix and pound fine, four ounces of salt petre, a pound of coarse sugar, an ounce of salprunel, and a little common salt. Sprinkle the pork with salt, drain it twenty four hours, and then rub it with the above mixture.
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