preservation of meat by molasses
(from the Southern Watchman, Athens, Georgia, January 8, 1862)
Ingredients:
Instructions:
Ingredients:
molasses
meat to be preserved
Instructions:
In many receipts for preserving hams, molasses is one of the principal ingredients, but Mr. Margueritte, in an article in L'invention, asserts that meat may be preserved by molasses alone in the most perfect manner, and with the following important advantages: it has an agreeable flavor, it produces no scurvy or other disorders which will result from the use of salt food, and it may be prepared at a moderate price.
The process consists simply in cutting the meat into pieces of moderate size and dropping them into molasses, such as it is obtained from the sugar manufactories or refineries. By the natural process of osmose the lighter juices of the meat pass out, and the heavier juices of molasses penetrate inward to every part of the meat. When the external molasses has acquired a certain degree of liquidity from the mixture of the juices of the meat, it is a sure sign that the meat is thoroughly impregnated. It is now taken out of the molasses, thoroughly washed, and having hung in a current of air to dry, it may be packed in boxes and sent all over the world without experiencing and change whatsoever.
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