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curing bacon

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curing bacon Empty curing bacon

Post  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.

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