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How To Pickle Cured Bacon

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOW TO PICKLE CURED BACON
 Categories: Ethnic, Pickles
      Yield: 1 Servings
 
    100 lb Bacon **
      8 lb Salt, kosher
      3 lb Brown sugar
      3 oz Salt peter
      4 ga Water, spring
 
  ** 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.
  
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.
  
  Calories     per serving:             Number of Servings: 0 Fat grams
  per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks: E
 
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