No. 4133 — Salting Tongues and Fillets
English historical translation of Molokhovets recipe No. 4133 from the 1901 Russian cookbook, retaining original methods and measures.
Immediately after cutting out the tongue and fillets, place them in collected pig's blood for two days somewhere cold but above freezing.
Remove, let the blood drain, wipe dry and beat with wooden pestles. Pack in small barrels with salt and the tender piece from the back of the neck.
For 40 pounds tongues, fillets and other cuts, the source takes 1¼ pounds dry salt, 3 zolotniks saltpetre and 1½ zolotniks each of allspice, black pepper, bay leaf, cloves and coriander.
Pound everything finely except coriander, which should be lightly crushed, and mix.
Fill the barrel completely, adding smaller pork or fat pieces if necessary.
Leave two days in a room to dissolve the salt, then close and seal with resin and move to a cold place above freezing, turning from end to end.
In March remove the meats, clean and hang two days to dry. Use as lightly salted meat or draw fresh ox intestine casings over the pieces and smoke as described above, but for less time.