Curing Pork Recipe

From Brackbillwiki

Revision as of 01:50, 18 March 2008 by Admin (Talk | contribs)
(diff) ←Older revision | view current revision (diff) | Newer revision→ (diff)

Curing Pork

80 lbs. meat
3 ounces salt petre
7 ounces brown sugar
1 pint fine salt

rub well let lay 30 hours then rub very well with fine salt if hams are large put it on thick let lay 2 weeks then hang up and it is ready to smoke

Mrs. D. B. Hostetter

Retrieved from "http://editthis.info/brackbillwiki/Curing_Pork_Recipe"
Personal tools