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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cure for Ham or Bacon Recipe

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This recipe for Cure for Ham or Bacon is from Bless Us O Lord , 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!
Category:
Category:
Ingredients:  
Ingredients:  
9 cups salt
1 cup brown sugar
1 cup ground black pepper
2 teaspoons saltpeter
Directions:
Directions:
Mix ingredients in large pan; heat, stirring constantly to prevent burning. When very hot, rub on ham or bacon, which should be freshly butchered and still warm. Spread small amount of mixture on board; place meat on board, rind side down and leave about 4 days in a cool dry place. Hang up and smoke.
This recipe is for a 250 or 300 pound hog. Many hams and lots of bacon were cured like this.

 

 

 

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