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Charlie Moreland’s Meat Receipt

List of Ingredients




Charlie Moreland’s Meat Receipt

(Waterford, Dec. 17, 1915) Receipt for any 1,000 lbs. meat as hung up (whole hogs). Cut up and let lay 24 hours, then rub with fine salt. Let lay 2 or 8 days longer and rub with follwing rect:

10 quarts coarse salt
1 1/2 pounds blk pepper
3 lbs. b[rown] sugar
1/4 lbs. salt peter
Let lay 12 or 14 days and hang up

• We always rub with fine salt as soon as meat is cut up.
• Then we rub with Receipt several times. The salt peter dissolve with a little hot water and pour over mixture.

Recipe contributed by:
Bronwen Souders
Waterford

This recipe comes from the 1912-15 journal of Rose Charlton Chamberlin when she and her husband Leroy were farming Clifton, just south of Waterford. It is reprinted here with the permission of Ann Carter Smith, daughter-in-law of Mrs. Chamberlin. Needless to say, I have not tested it. It’s written here as in the book.


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