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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.
Submitted by Tess M Nov 7, 2009
15 min 30 min 45 min

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