2 c. vinegar 2 c. water 3 c. sugar 2 T. salt 2 garlic bulbs Dill heads Directions Slice pickles and fill jars to neck. Add dill heads and garlic bulbs. Heat vinegar, water and sugar. Pour into jars up to neck. Cold-pack only until boiling. Remove from water immediately. Yield: 4 quarts
55 lbs. meat 1 C. sugar 1/2 C. Lawry seasoned salt 2 T. accent 1/4 C. liquid smoke 3 C. tender quick 1/4 C. salt, scant 1/3 C. black pepper 1 1/8 C. brown sugar 1/4 C. Worcestershire sauce Directions Grind meat rough, then fine. Mix all ingredients in a bowl and sprinkle over meat […]
1/2 C. Worcestershire sauce 1 T. liquid smoke 1 T. black pepper 1 T. garlic powder 1/2 C. soy sauce 1 T. onion powder 1 T. red pepper Directions Tabasco sauce to taste. Lightly freeze meat so you can slice thinly in strips. Mix all ingredients, pour on meat then put meat in a crock […]
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.
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