§ 40. Dry Cured Pork
For each one hundred pounds of meat, weigh cut eight pounds of salt, two pounds of granulated sugar, and two ounces of saltpeter. Mix thoroughly, and rub the meat once every three days, using a third of the mixture at each rubbing. Keep the meat on a shelf, or in a vessel, while curing. After the last rubbing, allow the meat to remain in a vessel for about ten days, when it is cured and ready to smoke. To cure nicely, it is desirable to have a cool and rather moist place in which to keep it.
This recipe should not be used where the meat must be kept in a warm dry place, as the preservatives will not penetrate easily and uniformly under such conditions.