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CATEGORY CUISINE TAG YIELD
Meats Jams, Meats 10 Servings

INGREDIENTS

3 lb Salt
1/2 t Saltpeter
1/2 c Molasses or brown sugar
1/2 t Baking soda
2 gl Water

INSTRUCTIONS

It is best to cut the meat into 4-6 lb  pieces.  Have a barrel ready
and spread a layer of Salt on the bottom. Rub ea ch piece of the meat
with a mixture of Salt and Pepper and pack down in layers, covering  ea
ch with a layer of Salt.  The top layer should be of Salt. Let  stand
overnight. In the morning pour on the brine made by mixing all  of the
ingredi- ents together, using 1 recipe for ea ch 25 lb s of  meat.
(Dissolve the ingredients in the 2 gallons of Water stirring  until the
Salt is dissolved. Test with an Egg; if it floats, fine, if  not, add
more Salt.) Pour over the packed Salted meat and if  necessary pour on
more Water to cover the meat. Invert a dish over it  and put a heavy
weight on it, to be sure that the meat will not  float.  It may be used
in 2-3 weeks. For 100 lb s of meat double all  of the ingredients.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 52827.6mg
Potassium: 18.5mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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