5 lbs. salt (bag type)
5 lbs. sugar
2 oz. saltpetre

Dissolve above in 7 gallons water that has been boiled and cooled. Place in clean, scalded stone jar. Wash poultry, approximately 25 pounds chicken or turkey. Put in solution in stone jar. Cover. Place in cool place (38 degrees) to cure for 1 1/4 days for each pound of meat. Turn daily. Remove birds from cure. Wash in cool running water for 30 minutes. Let birds drip dry. Hang birds, breast side down 5 to 6 feet from source of smoke. Smoke 4 to 5 hours or until bird reaches desired degree of brown color. Roast like fresh. Hickory smoke gives best flavor. To take out part of salty taste, birds may be soaked overnight in clear water after smoking and before cooking.