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PORK CURING Recipe

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This recipe for PORK CURING is from The Matagorda Historical Society Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
A day should be selected for killing when the temperature is low enough to ensure a thorough cooling by the following morning. On the morning of the day the hogs were killed they should be dressed and hung overnight. For each 400 lbs. of meat make a brine as follows:
20 gallons of water ,30 pounds coarse salt, 8 oz of baking soda, 10 lbs of brown sugar, 1 gallon of molasses, boil this and skim the top and leave to cool until morning, in a shady place.
When cool add 5 lbs of salt peter, dissolve in warm water. The following morning cut the hogs as usual and pack in barrels. Put the sides of the meat in the bottom then shoulder then the ham on top.
Make sure its skin side down. Weigh the meat down then cover with the brine, then cover the top of barrel with something that will prevent it from evaporating.
Leave about 6 weeks checking often to make sure it stays covered with the brine, add as you need to.
This a fine Recipe and never fails
Mr. Ryman
Directions:
Directions:
Old time recipe for sure!

 

 

 

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