Relic Home and Blacksmith Shop

Monday, April 11, 2011

Leonard Frandsen's Meat Cure


Take a no. 3 tub almost full of water,
20 tbs salt,
4 tbs of brown sugar,
1 oz allspice,
1 oz red pepper,
1 1/2 teaspoons of salt peter

Stir until it floats a medium sized potato
Leave hams in salt 30 days
Side slabs just 10 days

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