Cured Bacon
By: Anonymous
Published: Thursday, February 11, 2010 - 10:41pm

Ingredients




100 pounds Side of bacon from Fresh
Killed hogs
8 pounds Fine salt
3 pounds Brown sugar
3 ounces Saltpeter
4 gals Water

Preparation

1 Place sides of bacon on a board and rub salt. Let stand 48 hours. 2 Mix next three ingredients and dissolve in water. Heat to boiling and cook 15 minutes. Skim and cool. 3 Place bacon in clean oak barrel and pour liquid over meat. Place heavy weight on bacon to keep it under the brine. 4 Bacon prepared like this will keep about one year. 5 After bacon has been in the brine five weeks, it may all be hung up to dry and when thoroughly dried, smoked at smokehouse as needed.