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This is for 100 pounds of meat.
Dissolve first three ingredients in boiling water. Cool. Pour over meat in
crock. Bacon takes between 2 to 3 weeks. Drain and smoke.
Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum
occurs, remove, wash meat off, start over again with new batch of brine.
Cool temperature is a key to curing. Repack and time once again from the
start.
Great Grampa King's recipe as given to
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 29, 1998
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
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