This recipe is for 100 lbs of meat.
100 lbs meat
4 1/2 lbs salt
1/2 lb brown sugar
1 oz saltpetre
2 oz cayenne pepper
Mix all together and put 2/3 of the mixture in a tub and take meat and put in tub rubbing until meat sweats packing bone end good with mix. In 10 days repeat with balance of mixture. After you rub the meat place in meat house (old farm meat storage building) skin side down on boards again after second run. After 2 weeks place in bags and hang.
This works for side meat for bacon as well as for the hams and shoulders.
Let meat cure for at lease 5 - 6 months. Also meat must be keep at 40 degrees or below until cure starts to take place ( about 2 months) after that meat is fine at summer temps. Patience here!!
The meat you are going to cure needs to be fresh and not from a market where it has been injected with water or other solutions.
Here is her sausage recipe as well.
25 lbs ground pork
3 oz black pepper
7 oz salt
1 oz sage
Hope you like and enjoy the end product of this recipe it will be salty so you need to soak the meat before cooking we boil the hams and shoulders changing the water several times.
Warren
100 lbs meat
4 1/2 lbs salt
1/2 lb brown sugar
1 oz saltpetre
2 oz cayenne pepper
Mix all together and put 2/3 of the mixture in a tub and take meat and put in tub rubbing until meat sweats packing bone end good with mix. In 10 days repeat with balance of mixture. After you rub the meat place in meat house (old farm meat storage building) skin side down on boards again after second run. After 2 weeks place in bags and hang.
This works for side meat for bacon as well as for the hams and shoulders.
Let meat cure for at lease 5 - 6 months. Also meat must be keep at 40 degrees or below until cure starts to take place ( about 2 months) after that meat is fine at summer temps. Patience here!!
The meat you are going to cure needs to be fresh and not from a market where it has been injected with water or other solutions.
Here is her sausage recipe as well.
25 lbs ground pork
3 oz black pepper
7 oz salt
1 oz sage
Hope you like and enjoy the end product of this recipe it will be salty so you need to soak the meat before cooking we boil the hams and shoulders changing the water several times.
Warren
