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Ingredientes
- 100 lb Side of bacon from Fresh Killed hogs
- 8 lb Fine salt
- 3 lb Brown sugar
- 3 ounce Saltpeter
- 4 gal Water
Direcciones
- Place sides of bacon on a board and rub salt. Let stand 48 hrs.
- Mix next three ingredients and dissolve in water. Heat to boiling and cook 15 min. Skim and cold.
- Place bacon in clean oak barrel and pour liquid over meat. Place heavy weight on bacon to keep it under the brine.
- Bacon prepared like this will keep about one year.
- After bacon has been in the brine five weeks, it may all be hung up to dry and when thoroughly dry, smoked at smokehouse as needed.
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