Name: Boneless Boiled Shoulders
Ingredients: 7 lbs. coarse sea salt (formerly 'bay salt'); 1 lb. Freeze-Em-Pickle; 2 lbs. pure granulated cane sugar; 5 gallons cold water

Boneless Boiled Shoulders

Ingredients

7 lbs. coarse sea salt (formerly 'bay salt')
1 lb. Freeze-Em-Pickle
2 lbs. pure granulated cane sugar
5 gallons cold water

Directions

Remove the bones from chilled hog shoulders.
If the meat is not solid, chill on racks for 24 hours.
Mix together 7 lbs. of salt, 1 lb. of Freeze-Em-Pickle, and 2 lbs. of sugar in a large container.
Add 5 gallons of cold water to the mixture.
Cure the shoulders in this brine for 30 to 40 days.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.