Total Time
48hrs
Prep 48 hrs
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Lay the sides of bacon on a board and rub with fine salt.
  2. Let stand for 48 hours.
  3. Mix the next three ingredients and dissolve in the water.
  4. Bring to a boil and cook for 15 minutes.
  5. Skim and cool.
  6. Place bacon in a clean oak barrel and pour liquid over meat.
  7. Place a heavy weight on the bacon to keep it under the brine.
  8. Bacon prepared like this will keep about a year in a cool place.
  9. 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.

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