No. 4112 — Salting and Smoking Mutton (Soot Infusion)
English historical translation of Molokhovets recipe No. 4112 from the 1901 Russian cookbook, retaining original methods and measures.
Although titled as a way to cure mutton, the printed text describes a soot infusion used on pork, fat, sausages, tongue and goose halves.
Boil 1 pound wood soot in 1 garnetz soft water, covered, until half the water has evaporated.
Remove from heat, let settle overnight and next morning carefully strain off the clear upper liquid through a sieve. It should resemble strong black coffee.
Add a handful white salt and stir until dissolved, then immerse the meat prepared for 'smoking' so it is covered.
The author gives 20–24 hours for a whole quarter of fatty pork, 4–6 hours for strips of fat, and 4–5 hours for sausages, tongue or goose halves.
Hang the pieces in a strong draught to dry and store in a dry place. The source claims that pork so treated tastes excellent and keeps well.