Name: Brine To Cure Ham and Bacon
Ingredients: 7 lb Plain salt; (not iodized); 3 1/2 lb Dark brown sugar; 2 oz Salt peter; 1 oz Red pepper; optional; 1 oz Whole cloves; optional

Much sickness – physical, mental, and emotional – surely must come from disobedience. When the soul is confronted with an alternative of right or wrong and chooses to blur the distinction, making excuses for its bewilderment and frustration, it is exposed to infection. Evil is given the opportunity to invade the mind, the spirit, and the body and the sick person goes off to an expert who will diagnose his trouble. Sometimes the patient knows well what his trouble is and for this very reason has not consulted the Lord, fearing what He will say: Confess. Turn around. Quit that indulgence. Do not pity yourself. Forgive that person. Pay back what you owe. Apologize. Tell the truth. Deny yourself. Consider the other’s well-being. Lay down your life.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Meats		Pork &, Ham	4	Servings

INGREDIENTS

7	lb	Plain salt; (not iodized)
3 1/2	lb	Dark brown sugar
2	oz	Salt peter
1	oz	Red pepper; optional
1	oz	Whole cloves; optional

INSTRUCTIONS

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 <[email protected]> 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”