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Show TRY THIS IN DRY CURING YOUR MEAT t For each 100 pounds of meat j use the following: 4 pounds of . salt, 1 pound New Orleans sugar, t 0 ounces black pepper, 2 ounces . salt peter, f ounces cayenne pep-. pep-. per. Mix the ingredients thoroly. ? Rub J of the mixture into the meat. Stick a knife in-, in-, to the bone in several places and , force the mixture in, so as to r prevent souring in those regions. Stack the meat in a cool moist j place in a barrel or box. After two weeks rub in the remainder and let it stand for six weeks . when it is ready to be smoaked. |