Amount to mix for 2 hams and 4 bacons:

1/2 tsp. saltpeter
3 c. salt
2 c. brown sugar
1 c. black pepper

Mix well. Rub hams and bacons on both sides, especially around bones. Pack together in a cool place on a table or similar place. Bacon is ready to smoke in 5 to 7 days.

After 10 days, hams should be rubbed again with more cure. Let stand 3 weeks altogether. Then brush or wash off sugar cure, and smoke as desired.