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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Genealogy Quote

"In all of us there is a hunger, marrow-deep, to know our heritage - to know who we are and where we have come from."

~Alex Haley

L.D.S. Temple

L.D.S. Temple
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