Recipe by mollypaul
An heirloom, butchering-time recipe impractical for most modern cooks. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.
- 100 lbs bacon (sides from fresh-killed hogs)
- 8 lbs salt
- 3 lbs brown sugar
- 3 ounces saltpeter
- 4 gallons water
Directions See How It's Made
- Lay the sides of bacon on a board and rub with fine salt.
- Let stand for 48 hours.
- Mix the next three ingredients and dissolve in the water.
- Bring to a boil and cook for 15 minutes.
- Skim and cool.
- Place bacon in a clean oak barrel and pour liquid over meat.
- Place a heavy weight on the bacon to keep it under the brine.
- Bacon prepared like this will keep about a year in a cool place.
- After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.