The Book of Household Management by Mrs. Beeton

salt, 1/2 oz. of powdered saltpetre; or, 1 lb. of salt, 1/2 lb. of sugar, 4 oz. of powdered saltpetre. _Mode_.--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. _Time_.--2 or 3 weeks to remain in the brine; to be hung 3 weeks. _Seasonable_ at any time. _Note_.--The meat may be boiled fresh from this pickle, instead of smoking it. BEEP RAGOUT (Cold Meat Cookery).