How to Cure Spare Ribs
First make the same dry mixture of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]), as used for hams and bacon, and rub the ribs well with that, then make the following brine for every 100 lbs. of ribs:
5 gallons of water.
1 lb. of Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]).
2 lbs. of granulated sugar.
10 lbs. of salt,
and let your ribs cure in this brine from 7 to 12 days.
Pickled Hog Tongues
Have all tongues well cleaned from slime, all fat and ragged pieces trimmed off, then hang them up in your cooler, to have them thoroughly chilled before you put them into the following brine: Use for every 5 gallons of water
10 lbs. of salt.