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Elsie L. Smith cookbook, 1944
Page 81
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81 Meat Pickle. For 100 lbs meat. (pork) 9 lbs. salt. 2 1/2 lbs sugar, 2 oz salt peter 4 1/2 gal. cold water. Cure 4 days for each pound of pork. Remove from brine every seven days until cured. Then smoke in hickory or maple smoke.
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81 Meat Pickle. For 100 lbs meat. (pork) 9 lbs. salt. 2 1/2 lbs sugar, 2 oz salt peter 4 1/2 gal. cold water. Cure 4 days for each pound of pork. Remove from brine every seven days until cured. Then smoke in hickory or maple smoke.
Szathmary Culinary Manuscripts and Cookbooks
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