The sweet pickle cure is used for large and small cuts of meat. For shoulders and hams the pickle is often injected around the bones with a special syringe that pumps the fluid through a hollow needle. The curing may then be completed by immersion in brine, or by application of a dry cure.

The salinometer reading should be about 60F. The quantity of pickling spices may be increased if a spicier flavor is desired. And some other notes: Prepare the spices by boiling them slowly in half a pint of water. Keep the meat completely submerged in this solution for a time depending on the size of the pieces--from 10 days if the pieces weigh about 2 to 4 lbs. each, up to 16 days if they weigh 7 to 8 lbs. Overhaul every third day.

Inspect daily. If the pickle is kept at 35F there should be little risk of deterioration. But if the brine begins to change color noticeably, and to smell sour, pour it away at once, wash the meat in clean water, wash out the crock and sterilize it with boiling water. Then make a fresh batch of brine.

Many tough cuts of meat can be made tender and palatable by curing--for example, the brisket from which corned beef is made. Bear, elk, venison, moose, etc. that is too tough to cook by ordinary methods can be turned into a real delicacy by sweet pickle curing.