Curing Pork for the South

Ingredients

• 5 pounds coarse sea salt
• 1 ounce saltpeter

Directions

1. Rub the sides, hams, and shoulders of pork thoroughly with salt and saltpeter.

2. Apply saltpeter around the ends of the bones.

3. Layer the pieces with salt in between and let them sit.

4. Repeat the rubbing every week until the meat is fully salted.

5. Smoke the meat afterward.

6. Store it in a smokehouse or bury it in a box of ashes to protect it from flies.