One thousand pounds meat, half bushel of salt, one pound saltpetre, and eight pounds brown sugar. Mix all well, and rub the meat hard with them, on both sides of the piece. From four to five weeks is sufficient for the meat to take salt. Every ten days take the meat out, expose it to the atmosphere half an hour, then wash it in the pickle it has made. It is better to dip the meat in water, and wipe it with a coarse cloth before hanging it up to smoke. All meat ought to be secured from the fly before the first of March by smoking. Smoke with hickory and decayed wood so as to occasion a smother. After rubbing, meat should be put in casks where it makes its own pickle.