Brine Curing Meat

Name: Brine Curing Meat
Ingredients: 8 pounds of salt; 2 gallons of water; 7 pounds salt and 2 pounds sugar

From Use and preparation of food, 1919

Suitable for pork, such as bacon, hams, shoulders, and corned beef.

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

12224Calories

0 gProtein

3162 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories12224 kcal

Protein0 g

Carbohydrates3162 g

Fiber0 g

Sugars3169 g

Total Fat10 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1408208 mg

Potassium430 mg

Calcium1130 mg

Iron14 mg

Magnesium122 mg

Phosphorus0 mg

Zinc3.9 mg

Copper2 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water7571 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 130. The excerpt below is the record exactly as published.

8 pounds of salt to 2 gallons of Avater (or 7 pounds salt and 2 pounds sugar to 2 gallons of water

Cook this with the app: pantry check, scaling, and the assistant.