How to Pickle Cured Bacon

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.

• Ready In: 48 hrs
• Yields: 100 pounds

Ingredients

• 100  lbs bacon (sides from fresh-killed hogs)
• 8  lbs salt
• 3  lbs brown sugar
• 3  ounces  saltpeter
• 4  gallons water

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.