Preparation:
** sides of bacon from fresh killed country hogs.
"Rare Old Recipes on the Fine Art of Curing Meats"
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. | 