If you like well flavored palatable pork for your table, use the following mixture for curing your meat.
2 pounds fresh salt
4 pounds brown sugar
3 ounces ground sage
2 ounces grown pepper (black)
1 ounce salt petre
The meat should be thoroughly cooled out after killing before the hog is cut up. Then rub each peace thoroughly all over with this mixture before storing away in a thin covering of the mixture. At the end of two weeks the meat should be taken up and the salty mixture rubbed off. Then apply a new coating of the mixture and place it back with a thin covering of the mixture as before.
The amount of the mixture stated above will be needed to put away approximately 100 pounds of pork. Increase the mixture accordingly for additional 100 pounds of pork.
When once you eat meat from this method of curing, you will discard the salt-alone method of curing says County Agent C.W. Tilson.
From the front page of the Jackson County Journal, Sylva, N.C., Dec. 2, 1925. Saltpeter, sometimes spelled saltpetre, is potassium nitrate. It was often used in curing pork 100 years ago. It doesn’t directly preserve the meet; it is a precursor to nitrites, which preserve pork. These days, nitrites are more often used for curing.
newspapers.digitalnc.org/lccn/sn91068765/1925-12-02/ed-1/seq-1/
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