Sugar Cured Breakfast Bacon

Assort bellies into:

Light bellies, 7 to 12 lbs. average.

Heavy bellies, 12 to 16 lbs. average.

Use for 100 lbs. light bellies:

7 lbs. salt,

2 lbs. granulated sugar,

1 lb. Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]),

5 gallons of water.

Also make a dry mixture of:

3¹⁄₂ lbs. salt.

1 lb. granulated sugar.

¹⁄₂ lb. Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]),

and rub each belly well with the dry mixture before you pack them loose into your tierces, and cure them from 22 to 26 days.

(Continued on [Page 22])

Für Schultern und Schulter-Butts, gebrauche genau dieselbe Behandlung und denselben mit Victor Pure Food Brine ([S. 12]) oder Shorthorn Preserver ([S. 8]) vorbereiteten Pökel. Es nimmt dieselbe Zeit in Anspruch zum Durchsalzen, als die kleine Sorte Schinken.