How To Pickle Cured Bacon |
Course : Pickles
Serves: 1 |
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Ingredients:
100 pound Bacon ** |
8 pound Salt, kosher |
3 pound Brown sugar |
3 ounces Salt peter |
4 gallons Water, spring |
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Preparation / Directions:
** 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.
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