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2 lbs. brown sugar 6 lbs. salt 1oz. salt petre 4 gal. water 2oz. pepper Directions Bring to boil, then cool. Pack meat in tub or crock as close as possible. Put weight on top to keep meat in brime. Ham for 4 weeks. Bacon 6 days. Thin smoke and wrap in paper or cloth. Back to Canning & Freezing |
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Old Time Meat Cure Recipe ~
