- 1. SUGAR MEAT CURE
- Rub on meat about 1/2 of the ... the balance of the cure. Mix all the ... originally S. W. Hurd's recipe.
Ingredients: 6 (meat .. peppers .. salt .. sugar ...)
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- 2. HOW TO CURE HAM AND BACON FOR 100 POUNDS MEAT
- Melt in 3-pint warm water (pretty hot). Stir in water until a thick paste. Place salt on boards. Leave 19 days. Then smoke. Rub on hams and bacon. ...
Ingredients: 4 (petre .. salt .. sugar ...)
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- 3. HOW TO CURE HAM AND BACON FOR 100 POUNDS MEAT
- Melt in 3 pints warm warm, pretty hot. Stir in water until a thick paste. Place salt on boards. Leave 19 days, then smoke. Rub on hams and bacon. Rub ...
Ingredients: 4 (salt .. saltpetre .. sugar ...)
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- 4. SUGAR CURE MEATS
- Mix mixture together. Take a white cloth or old sheet, lay open on table or large work area and lay 3 or 4 thickness of newspaper on top of cloth. ...
Ingredients: 5 (ham .. salt .. sugar ...)
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- 5. COUNTRY-SUGAR-CURED MEAT
- Material for each 4 to 4 gallons water. 1. Rub meat well with plain table ... for 2 to 3 weeks.
Ingredients: 4 (petre .. salt .. sugar ...)
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- 6. SUGAR CURE FOR MEAT
- Mix the ingredients in a tub and rub into the meat thoroughly on all sides. ... with hickory wood. Serves many.
Ingredients: 5 (salt .. sugar ...)
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- 7. BAKED EGGPLANT STUFFED WITH HAM AND SHRIMP
- Cut off the stems ... along with the crab meat. Divide the mixture ... until the top is browned.
Ingredients: 20 (crumbs .. eggplants .. meat .. oil .. onion .. parsley ...)
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- 8. JERKY
- Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and pack it ...
Ingredients: 5 (meat .. smoke .. sugar ...)
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- 9. SUMMER SAUSAGE
- Dissolve all dry ingredients in the liquids. Pour over meat and mix well. Make ... in plastic wrap and refrigerate.
Ingredients: 8 (salt .. smoke ...)
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- 10. ALL BEEF BAKED SAUSAGE
- Ingredients: 8 (salt .. sausage .. smoke ...)
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