For curing bacon you will need one peck salt to five hundred pounds pork.  To five gallons water add:

4 pounds salt

1 pound sugar

1 pint molasses

 Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel.  Hams first, then shoulders, and middlings.  Pour over the brine; leave the meat in brine from four to seven weeks.

Curing Bacon

Filed under: Old West Recipes

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