Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

100 lb Bacon ** 3 oz Salt peter
8 lb Salt, kosher 4 ga Water, spring
3 lb Brown sugar

** sides of bacon from fresh killed country hogs.

"Rare Old Recipes on the Fine Art of Curing Meats"

Lay the sides of bacon on a board and rub lightly with fine salt. Let stand
for 48 hours.

Mix the next three ingredients thoroughly and dissolve in the water. Bring
to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a
clean oak barrel and pour the liquid over the meat. Place a heavy weight on
bacon to keep it under the brine. Bacon prepared like this will keep about
one year. Have sections of bacon smoked at smoke house as needed.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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