How to Pickle Meats

From 1905:
Cut the meat into suitable pieces and pack into a barrel; then boil together six gallons of water, nine pounds of salt, six pounds of light brown sugar and one quart of good molasses. Remove the scum as fast as it rises; take the boiler off the stove and let the pickle get cold. Dissolve six ounces of saltpetre and add to the brine. Pour this over the meat until the meat is covered, put on the meat a clean, hardwood board, and on this put a weight sufficient to keep the board under the pickle. If mold should form, pour off the brine, boil and skim well for a few minutes, let get cold and again pour over the meat. Always keep the meat weighted down under the brine, as a small piece sticking up out of the brine will spoil the whole mess.