How to Pickle Cured Bacon |
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Prep Time: 2880 Minutes Cook Time: 0 Minutes |
Ready In: 2880 Minutes Servings: 4 |
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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. 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.
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