*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Salt
      1/2   ts           Saltpeter
      1/2   c            Molasses or brown sugar
      1/2   ts           Baking soda
    2       ga           Water
   It is best to cut the meat into 4-6 lb  pieces.  Have
   a barrel ready and spread a layer of Salt on the
   bottom. Rub ea ch piece of the meat with a mixture of
   Salt and Pepper and pack down in layers, covering ea
   ch with a layer of Salt.  The top layer should be of
   Salt.  Let stand overnight.
   In the morning pour on the brine made by mixing all of
   the ingredi- ents together, using 1 recipe for ea ch
   25 lb s of meat. (Dissolve the ingredients in the 2
   gallons of Water stirring until the Salt is dissolved.
    Test with an Egg; if it floats, fine, if not, add
   more Salt.) Pour over the packed Salted meat and if
   necessary pour on more Water to  cover the meat.
    Invert a dish over it and put a heavy weight on it,
   to be sure that the meat will not float.  It may be
   used in 2-3 weeks. For 100 lb s of meat double all of
   the ingredients.
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