Categories: Meats, Jams 
      Yield: 10 servings 
  
      3 lb Salt 
    1/2 t  Saltpeter 
    1/2 c  Molasses or brown sugar 
    1/2 t  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.