Pickle for Beef or Pork

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • lb (750 g) coarse salt
  • 1 oz (25 g) saltpetre
  • 6 oz (175 g) brown sugar


Before putting the meat into the pickle, make sure that all the blood has drained from it by rubbing in salt and leaving for a few hours.

Add the pickle ingredients to 1 gallon (4 litres) of water in a large pan. Bring to the boil and boil for 15 to 20 minutes, skimming carefully. Strain the liquid into the container in which you intend to pickle the meat and allow to cool. Put in the meat and cover.

Thick cuts of meat need about 10 days, whereas thinner cuts, or a pig’s head split in half, may be sufficiently salted in 4 to 5 days.