250 lbs. meat
10 lb. meat salt
2 1/2 lb. brown sugar
1 1/4 lb. black pepper
1 oz. salt peter
1 1/2 oz. red peppers

Rub on meat about 1/2 of the contents and lay on table or box to drain. After 4 or 5 days shake off of the meat and put on the balance of the cure. Mix all the ingredients well together in a box before applying to meat.

I found this recipe in my grandmother's recipe book and thought it would be interesting. It was originally S. W. Hurd's recipe.