This recipe yields about 10 servings.
3 lbs Salt
1/2 tsp Saltpeter
1/2 cup Molasses Or Brown Sugar
1/2 tsp Baking Soda
2 gal 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 each piece of the meat with a mixture of salt and pepper and pack down in layers, covering each 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 ingredients together, using 1 recipe for each 25 lbs. 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 lbs. of meat double all of the ingredients