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A Brine for Beef, Bacon, Ham and Venison

  • 100 pounds of meat
  • 6 pounds of salt
  • 6 pounds of sugar
  • 4 ounces of saltpeter
  • a little salt
For each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt over the bottom of the cask before packing the meat. Be sure the brine covers the meat for six weeks. Smoke the ham and bacon, and if kept in hot weather sew in sacks and whitewash.
Submitted by Cassyjean - Torrington, CT Sep 26, 2009
15 min 30 min 45 min


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