Hope you're just kidding!
Ingredients
- 100 lbs bacon sides from fresh-killed hogs
- 8 lbs. salt
- 3 lbs. brown sugar
- 3 oz. saltpeter
- 4 gallons water
Directions
Rub bacon sides with salt. Let stand 48 hours. Mix brown sugar, saltpeter & water. Bring to a boil and simmer for 15 minutes. Skim, and cool. Put bacon in clean oak barrel and cover with the liquid. Put heavy weight on meat to keep it immersed. Remove meat after 5 weeks and hang up to dry. When thoroughly dried, smoke at smokehouse as needed.
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Submitted 6/13/05.
Source: Cookbook USA
Submitted By: Ruth A. Burbage
burbage@pell.net
Curing Hams & Bacon