20 lb. salt
10 lb. sugar
1 lb. black pepper
1 lb. red pepper
1 1/2 c. salt petre
1 lb. 20 Mule Team Borax

Mix all together in tub or box. Be sure to mix thoroughly. As soon as meat is cut up while it is still warm layer out on bench and rub cure all over it, good on both sides. Let drain 12-15 hours then turn and rub cure on good again. Leave about 24 hours to drain some more. Then pack down in a box with cure all around it and leave it about 2-3 weeks. Take out and wash the cure off if your prefer. Put dry sack over and hang then eat. Place paper under to catch all salt that falls off and you use this to pack down in box. Don't put this cure on ribs, backbone and sausage meat as it gives it an awful taste.