Title: To Pickle Cured Bacon
Categories: Penn Preserve
Yield: 1 Servings

100	lb	Bacon **
8	lb	Salt, kosher
3	lb	Brown sugar
3	oz	Salt peter
4	ga	Water, spring

** sides of bacon from fresh killed country hogs.

"Rare Old Recipes on the Fine Art of Curing Meats"

Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours.

Mix the next three ingredients thoroughly and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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