Pickling Bacon in a Small Way

Ingredients

• 55 pounds clean salt
• 5 pounds saltpetre
• 5 pounds dry antiseptic
• 10 pounds cane sugar
• 20 gallons pure water
• bay leaves (optional)
• coriander seeds (optional)
• peppercorns (optional)

Directions

1. Ensure the meat is fresh and cool.

2. Mix 55 pounds of clean salt, 5 pounds of saltpetre, 5 pounds of dry antiseptic, and 10 pounds of cane sugar in a clean receptacle.

3. Add 20 gallons of pure water and stir until clear. If not clear, boil and skim off the scum.

4. Allow the mixture to cool and test its strength; it should read 100 degrees on a salinometer. Add more salt if necessary.

5. Flavor the pickle with bay leaves, coriander seeds, or peppercorns if desired.

6. Use a small pickle pump or hand syringe to inject the pickle into the meat.

7. Submerge the meat in the pickle and weigh it down with clean, heavy objects (avoid iron).