Dry salting is performed by rubbing the surface of the meat all over with salt; and it is generally believed that the process of salting is promoted if the salt be rubbed in with a heavy hand. However this may be, it is almost certain that very little salt penetrates, except through the cut surfaces, to which it should therefore be chiefly applied; and all holes, whether natural or artificial, should be particularly attended to. For each twenty-five pounds of meat, about two pounds of coarse grained salt should be allowed, and the whole, previously heated, rubbed in at once. When laid in the pickling tub, a brine is soon formed by the salt dissolved in the juice of the meat which it extracts, and with this the meat should be wetted every day, and a different side turned down. In ten or twelve days it will be sufficiently cured. For domestic use the meat should not be salted as soon as it comes from the market, but kept until its fibre has become short and tender, as these changes do not take place after it has been acted upon by the salt. But in the provision trade, “the expedition with which the animals are slaughtered, the meat cut up and salted, and afterwards packed, is astonishing.”[31] [31] Wakefield’s Ireland, vol. I. p. 750. By salting the meat while still warm, and before the fluids are coagulated, the salt penetrates immediately, by means of the vessels, through the whole substance of the meat; and hence meat is admirably cured at Tunis, even in the hottest season, so that Mr. Jackson, in his _Reflections on the Trade in the Mediterranean_, recommends ships being supplied there with their provisions. The following mixture of condiments is exceedingly well calculated for dry salting.