Cured Ham and Bacon

Ah yes, floating an egg in salt water. The egg floats because the salt water is denser than fresh water.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Cured Ham and Bacon

100 lbs. ham or bacon.

Make a brine of

  • 10 lbs. salt
  • 2 lbs. brown sugar
  • 2 oz. saltpeter
  • 1 oz. red pepper and
  • from 4 to 4-1/2 gallons of water, or enough to make a brine to float a fresh egg out of water.

First rub meat with common salt. Lay them in a tub or jar. Put the above ingredients in vessel and heat slowly (stirring). Remove scum and allow mixture to boil 10 minutes.

Let mixture cool and pour over meat. After meat has remained in this for five or six weeks, remove and hang to drain. Then smoke for two weeks.

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