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Bacon Curing 1

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Meat Pork/ham Preserves


  • 8 lb Sea salt
  • 3/4 lb Brown sugar
  • 3/4 lb Saltpeter
  • 4 ga Water


Boil for 20 minutes, removing scum. When cold put in pork and leave about 10 days. Turn every day. It does not need to be rubbed. Recipe from "Farmhouse Fare" recipes collected by Farmer's Weekly paper.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <> on Feb 01, 99