How To Pickle Cured Bacon
Source of Recipe
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List of Ingredients
100 pound Bacon **
8 pound Salt, kosher
3 pound Brown sugar
3 ounces Salt peter
4 gallons Water, spring
Preparation:
** 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.
Recipe
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