** sides of bacon from fresh killed country hogs.

"Rare Old Recipes on the Fine Art of Curing Meats"

Lay the sides of bacon on a board and rub lightly with fine salt. Let stand for 48 hours.

Mix the next three ingredients thoroughly and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and let cool. Place bacon in a clean oak barrel and pour the liquid over the meat. Place a heavy weight on bacon to keep it under the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as needed.

Arts Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving:

Approx. Cook Time: Cholesterol per serving: Marks: E