Recipe for Brine To Cure Ham and Bacon

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
7 lb	Plain salt, (not iodized)
1/2 lb	Dark brown sugar
2 oz	Salt peter
1 oz	Red pepper, optional

Instructions:

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 Kings recipe as given to

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