Logan Republican | 1916-01-04 | Page 3 | Sugar Cured Hams and Bacon

8UGAR CURED HAM8 AND BACON ffMVMVfl Bub each ploco of meat with tablo r vBBVsBVJ salt and let It drain for twolvo hours. 'iTPbVbI Pack tightly in a' barrel and pour ov- j Rt wAVJ er tho meat tho following brlno pro- I vlously cooled; 8 pounds salt, 2 i, "t'BBB pounds brown sugar, ounces salt- II ,-BVB petre. Dlssolvo this In 4 gallons of ,n -H boiling water. This is sufficient tor ill (BBB 100 pounds of meat. Bacon cures In MIB ' BBH 4 to 6 weeks, hams and shoulders C '.M ,mWmW to 8 weeks. When smoked tills meat j ll ' MVH may bo kept nil summer. k tBBBj