How to Pickle Cured Bacon

Name: How to Pickle Cured Bacon
Prep time: 48 h
Total time: 48 h
Yield: 100 pounds
Ingredients: 100 lbs bacon (sides from fresh-killed hogs); 8 lbs salt; 3 lbs brown sugar; 3 ounces saltpeter; 4 gallons water

Submitted 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."

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Ready In:: 48hrs
Ingredients:: 5
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

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.