Curing Cowboy Bacon

For curing cowboy bacon add 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.    

*Courtesy of Chronicle of the Old West newspaper, for more click HERE.