| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Penndutch, Meats, Info/tips |
1 |
Servings |
INGREDIENTS
| 100 |
lb |
Bacon ** |
| 8 |
lb |
Salt, kosher |
| 3 |
lb |
Brown sugar |
| 3 |
oz |
Salt peter |
| 4 |
ga |
Water, spring |
INSTRUCTIONS
** sides of bacon from fresh killed country hogs. Lay the sides of bacon on
a board and rub lightly with fine salt. Let stand for 48 hours. Mix the
next three ingredients thoroughly and dissolve in the water. Bring to a
boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak
barrel and pour the liquid over the meat. Place a heavy weight on bacon to
keep it under the brine. Bacon prepared like this will keep about one year.
Have sections of bacon smoked at smoke house as needed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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