How to pickle cured bacon

1 Servings

Ingredients

Quantity Ingredient
100 pounds Bacon **
8 pounds Salt, kosher
3 pounds Brown sugar
3 ounces Salt peter
4 gallons Water, spring

Directions

** 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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