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BRINE TO CURE HAM AND BACON 
This is for 100 pounds of meat.

7 lb. plain salt (not iodized)
3 1/2 lb. dark brown sugar
2 oz. salt peter
1 oz. red pepper (optional)
1 oz. whole cloves (optional)

Dissolve first three ingredients in boiling water. Cool. Pour over meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke.

Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum occurs, remove, wash meat off, start over again with new batch of brine. Cool temperature is a key to curing. Repack and time once again from the start.

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