Cowboy BaconFor curing cowboy bacon and one peck salt to five hundred pounds pork.  To five gallons water add:

4 pounds salt.

1 pound sugar.

1 teaspoonful salt petre.

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

Filed under: Old West Recipes

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