If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss.
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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