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Ingredients
- 7 lb. salt
- 2 lb. sugar
- 1 oz. saltpetre
- 5 gal. water
Method
- Place all ingredients in a stone jar.
- Cut meat, then place in jar.
- When full, weight down with a rock.
- Lift rock every few days so that brine will work around all of the meat.
- After 14 days, the meat is ready to use.
- Soak overnight in clear water before using.