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Wisconsin cookbook, 1900-1920
Page 100
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Curing & Preserving Pork 12 lbs. salt 2 qts molasses 1/2 lb. powdered salt peter. When these are mixed they will have about the consistency & appearance of damp brown sugar Rub hams & shoulders thoroughly with mixtures & lay singly on a platform in a cool dry place At the end of the first & second week rub them again as at first then expose to a continuous smoke for ten days. This formula will be sufficient for 150 lbs. of meat To sugar cure meat Rub each piece with salt & let drain over night & then pack in a barrel Make a brine of 8 lbs. salt, 2 lbs brown sugar & 2 oz. salt peter dissolve in 4 gal. of water, Boil & let cool & pour over the meat. This sugar cured meat is very sweet & delicious
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Curing & Preserving Pork 12 lbs. salt 2 qts molasses 1/2 lb. powdered salt peter. When these are mixed they will have about the consistency & appearance of damp brown sugar Rub hams & shoulders thoroughly with mixtures & lay singly on a platform in a cool dry place At the end of the first & second week rub them again as at first then expose to a continuous smoke for ten days. This formula will be sufficient for 150 lbs. of meat To sugar cure meat Rub each piece with salt & let drain over night & then pack in a barrel Make a brine of 8 lbs. salt, 2 lbs brown sugar & 2 oz. salt peter dissolve in 4 gal. of water, Boil & let cool & pour over the meat. This sugar cured meat is very sweet & delicious
Szathmary Culinary Manuscripts and Cookbooks
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