How to pickle cured bacon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | pounds | Bacon ** |
| 8 | pounds | Salt, kosher |
| 3 | pounds | Brown sugar |
| 3 | ounces | Salt peter |
| 4 | gallons | Water, spring |
Directions
** sides of bacon from fresh killed country hogs.
"Rare Old Recipes on the Fine Art of Curing Meats" Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours.
Mix the next three ingredients thoroughly and dissolve in the water.
Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Calories per serving: Number of Servings: 0 Fat grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks: E