Curing Meat

Ingredients

• 6 lbs coarse sea salt
• 1 lb coarse sugar
• 4 oz saltpetre
• 4 gallons water

Directions

1. Boil salt, sugar, and saltpetre in water.

2. Skim the mixture and allow it to cool.

3. Immerse the meat completely in the pickle.

4. Place a heavy board or flat stone on the meat to keep it submerged.

5. Boil the pickle occasionally, adding more salt as needed.

6. Remove any scum that forms on the surface.

7. Wash the meat in cold spring water before salting to remove impurities.