Curing Bacon
One peck salt to five hundred pounds pork. To five gallons water: 4 pounds salt. 1 pound sugar. 1 pint molasses. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.--Mrs. Dr. J.