Old Recipes I need some help understanding this handwritten recipe I found in a cookbook from 1931 January 15, 2024 I have no idea what’s going on hereby brassninja 4 Comments mama-sugar 10 months ago Looks like a recipe for making/curing bacon. SporkWolverine 10 months ago 100 lbs of meat7 or 8 lbs of salt2 lbs of brown sugar1 oz saltpeter1 oz black pepper or 1 tbsp1 oz baking soda or 1 tbspMix well and rub meat with dry mixture. Pack meat in jar and place weights on topWhat mixture you have left, dissolve in water. A pailfull should cover the meat.Remove bacon strips in 3 weeks and smoke. Hams can remain 6 weeks, then smoke.Watch your brine for scum.Edited for the corrections posted in replies. Thanks to those who would read the words I was unable to. Disluxio 10 months ago 100 pounds meat7 or 8 pounds of salt according to savor of salt2 pounds of dark brown sugar1oz or 1 tablespoon of saltpeter1oz or 1 tablespoon of black pepper1 oz or 1 tablespoon of baking sodaMix well and rub meat in dry mixturePack meat in jar and place weight on topWhat mixture you have leftDissolve in water a pailfullShould cover the meatRemove baconstrips in 3 weeks and smoke? Heads? can remain 6 weeks then smokeWatch your brine for scum Prairie_Crab 10 months ago Man, 100 pounds?! Must need a big jar!Write A CommentYou must be logged in to post a comment.
SporkWolverine 10 months ago 100 lbs of meat7 or 8 lbs of salt2 lbs of brown sugar1 oz saltpeter1 oz black pepper or 1 tbsp1 oz baking soda or 1 tbspMix well and rub meat with dry mixture. Pack meat in jar and place weights on topWhat mixture you have left, dissolve in water. A pailfull should cover the meat.Remove bacon strips in 3 weeks and smoke. Hams can remain 6 weeks, then smoke.Watch your brine for scum.Edited for the corrections posted in replies. Thanks to those who would read the words I was unable to.
Disluxio 10 months ago 100 pounds meat7 or 8 pounds of salt according to savor of salt2 pounds of dark brown sugar1oz or 1 tablespoon of saltpeter1oz or 1 tablespoon of black pepper1 oz or 1 tablespoon of baking sodaMix well and rub meat in dry mixturePack meat in jar and place weight on topWhat mixture you have leftDissolve in water a pailfullShould cover the meatRemove baconstrips in 3 weeks and smoke? Heads? can remain 6 weeks then smokeWatch your brine for scum
4 Comments
Looks like a recipe for making/curing bacon.
100 lbs of meat
7 or 8 lbs of salt
2 lbs of brown sugar
1 oz saltpeter
1 oz black pepper or 1 tbsp
1 oz baking soda or 1 tbsp
Mix well and rub meat with dry mixture. Pack meat in jar and place weights on top
What mixture you have left, dissolve in water. A pailfull should cover the meat.
Remove bacon strips in 3 weeks and smoke. Hams can remain 6 weeks, then smoke.
Watch your brine for scum.
Edited for the corrections posted in replies. Thanks to those who would read the words I was unable to.
100 pounds meat
7 or 8 pounds of salt according to savor of salt
2 pounds of dark brown sugar
1oz or 1 tablespoon of saltpeter
1oz or 1 tablespoon of black pepper
1 oz or 1 tablespoon of baking soda
Mix well and rub meat in dry mixture
Pack meat in jar and place weight on top
What mixture you have left
Dissolve in water a pailfull
Should cover the meat
Remove baconstrips in 3 weeks and smoke
? Heads? can remain 6 weeks then smoke
Watch your brine for scum
Man, 100 pounds?! Must need a big jar!