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To Pickle Cured Bacon


100 lb bacon **
8 lb salt, kosher
3 lb brown sugar
3 oz salt peter
4 gal water, spring

** sides of bacon from fresh killed country hogs. 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.


Servings: 1



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