1910 CALHOUN PORK CURING RECIPE

(09/29/2025)

Transcribed by Norma Knotts Shaffer from microfilm of the Calhoun Chronicle dated 12/11/1919. Pork Curing Meat A good recipe has been asked for as this is the hog-killing-season. For 500 pounds of meat, one half bushel salt, ten pounds brown sugar, one pound saltpeter, 3 pounds black pepper, ground, four ounces cayenne pepper. Thoroughly mix all together and apply to meat as you would salt alone and you will have better meat than you can buy. Let the meat cure in this preparation for six weeks or longer if you choose, then hang and smoke it. Let the meat get thoroughly cool before applying this preparation.

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