Show l Dry ry Cure for Preserving Meat For pounds of meat use 8 pounds of salt 3 ounces of salt peter peter pe pee peeter ter and 3 pounds of sugar brown preferred Mix the ingredients thoroughly and rub half hall of the mixture mixture mixture mix mix- ture on the meat Pack the meat in oak barrels or lar largo large stone jars with I Ithe the skin side doom n except for the top layer After seven days repack re reo repack pack the meat and rub on the other half of the mixture Allow the meat ment to cure for two or three days per pound per piece depending upon the weight Wash and hang bang in the smokehouse I |