SurvivalGround >> pickling or salt preserving small game

 First have ready a sterilized crock, which is not metal!

Combine thoroughly:
6 quarts of water
3 cups of pickling salt
1 cup of sugar
1 tablespoon saltpeter..( Optional, the saltpeter protects the color of the meat..it adds little to the preservation of it.)


After this is thoroughly dissolved. pour it into the crock.This solution will be enough to cover 20 to 30 pounds of game. Add the meat,which has been previously cleaned...making sure the glands have been removed.
Put a weighted plate or board over the meat to make sure each piece is held under the brine.If any small piece sticks out it can spoil the whole container of meat. Cover it carefully and put it in a cool place, where it will stay under 40 degrees. Every week, remove the cover, turn each piece of meat over, stir the brine carefully and cover. If you ever find the brine has become thick or ropy, remove the meat and scrub each piece, scrub out and scald the container, make the new brine and proceed as directed above. If you are pickling the meat before smoking it...15 days should be enough for the salt cure before you smoke it.

*field and stream