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The Pamphlet Collection of Sir Robert Stout: Volume 68
Pickled or Salted Beef
Pickled or Salted Beef.
| (a) | Quality: Prime pieces only may be packed, [unclear: othing] but briskets and flanks should be availed of. [unclear: o] throats, necks, chuck-ribs, shins, or other common [unclear: eces] should under any circumstances be used. If [unclear: ese] 40ge prime parts be carefully cut up by a skilled [unclear: man] to pieces weighing about 8lb each, they can then be [unclear: seribed] as "extra Indian mess," and the casks [unclear: may] so branded. |
| (b) | Packing: Each tierce must contain 38 pieces, [unclear: d] must weigh, net, 304lb without brine. A thick [unclear: yer] of salt should be placed at either side of the [unclear: rce], and it should be filled with sound sweet brine, [unclear: ar] in colour. |
| (c) | Casks or tierces must be so manufactured as to event leakage of brine, and to that end must be amde of closc-graincd hard wood, with similarly hard [unclear: ngs]. The hoops should be of wood, or failing that, [unclear: vansied] iron, to the complete exclusion of ordinary [unclear: nwork]. They must be of a uniform size and [unclear: ape] |
The foregoing precautions must be taken, [unclear: otherwise] meat will probably arrive here dark and devoured, poor in flavour, and possibly tainted, [unclear: instead] being bright and ruddy with clear pickle. In addition it should be pointed out that it is most desirable that the meat be cured in a low temperature, and that if saltpetre be used in the process of curing, it should be applied only by a skilled hand, as an over dose or an ill-timed application may be prejudicial rather than beneficial to the subsequent condition of the meat. The great end to be arrived at is to lay the meat down here in a condition as nearly as possible approximating its character when freshly killed. Highly-coloured fiery shipments are of as undesirable a type as are those of an opposite type.
Supplies must arrive at regular intervals throughout the year.
Prices are at present somewhat depressed, American "extra Indian mess" being quoted at 75s to 80s per tierce of 304lb net. New Zealand produce in sound condition and of "regulation quality" would not realise more than, say, 70s per tierce, owing to its being a new article; but in course of time that friction in price would doubtless disappear.
Charges in London, say, ¼d per lb.