Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

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.

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