How To Pickle Cured Bacon - cooking recipe

Ingredients

100 lbs bacon (sides from fresh-killed hogs)
8 lbs salt
3 lbs brown sugar
3 ounces saltpeter
4 gallons water

Preparation

Lay the sides of bacon on a board and rub with fine salt.
Let stand for 48 hours.
Mix the next three ingredients and dissolve in the water.
Bring to a boil and cook for 15 minutes.
Skim and cool.
Place bacon in a clean oak barrel and pour liquid over meat.
Place a heavy weight on the bacon to keep it under the brine.
Bacon prepared like this will keep about a year in a cool place.
After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.