Dry Curing Meat
From Use and preparation of food, 1919
Suitable for pork, especially hams, shoulders, bacon, and Dixie squares.
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
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.
40 pounds salt, 10 pounds sugar, 4 pounds white or black pepper, and one-half pound red pepper are used to 1,000 pounds fresh meat
Cook this with the app: pantry check, scaling, and the assistant.