curing bacon
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curing bacon
Admin Tue Nov 10, 2009 7:49 pm
Curing Bacon.... the old fashioned way
One-peck salt to five hundred pounds pork.
To five gallons water:
4 pounds salt
1 pound sugar
1 pint molasses
1 tsp saltpeter
Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.
One-peck salt to five hundred pounds pork.
To five gallons water:
4 pounds salt
1 pound sugar
1 pint molasses
1 tsp saltpeter
Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.
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