Curing Bacon
- 1 peck salt
- 500 lbs pork
- 5 gallons water
- 4 lbs salt
- 1 lb sugar
- 1 pint molasses
- 1 tsp saltpetre
Sprinkle the fleshy side of the ham with salt. Mix the rest of the ingredients together to make the brine.
Pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine.
Leave the meat in brine for 4-7 weeks.
Pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine.
Leave the meat in brine for 4-7 weeks.
Submitted by Nov 7, 2009
15 min 30 min 45 min
15 min 30 min 45 min