Boiled Bacon

Bacon may be boiled the same as ham.

Fried Bacon

Cut it into very thin slices, put it in a frying-pan, and heat gradually for about two minutes; then fry until brown. Serve around a dish of fried potatoes.

How To Boil Pickled Pork

This is generally used boiled with sauer-kraut or cabbage, to give it flavor, a piece weighing two pounds being sufficient for one quart of sauer-kraut, or one head of cabbage. Boil two hours and a half.

How To Cure Hams And Shoulders

This should be done as soon as possible after the meat is cold.

100 pounds of meat 4 pounds of fine salt

2 ounces of powdered saltpetre 4 ounces of brown sugar

Place the hams or shoulders on a board or table in the cellar, skin side down. Mix the salt, sugar and saltpetre well together; rub the hams well all over with this mixture, and put a little in the hock end around the bone. Rub until they will take no more. If there should be any left, rub them again in about one week. Allow them to remain on the board for sixteen days. Then hang them up to smoke, with the hock end upwards, in a cool, dark, smokehouse. Keep up a good smoke from hickory chips, smothered with sawdust, during the day, for two or three days, when they will be fit for use. One or two small hams may be smoked under a barrel.

If you should want to keep the hams over until warm weather, our experience with the following method was very satisfactory.

Examine the hams carefully, to see that the insects have not already deposited their eggs on the meat. Dust a little cayenne pepper around the bone, then wrap them closely in brown paper, then with coarse muslin to fit the ham exactly; stitch tightly. Now give them a coat of whitewash, and hang them away in a cool, dark, dry place.

Beef's tongues may be cured in the same manner.

This recipe has been in constant use in our own family for years, and we pronounce it perfect.

How To Pickle Pork

To fifty pounds of pork allow two pounds and a half of brown sugar, two ounces of saltpetre, and sufficient salt to make a brine with about nine gallons of water; this depends upon the size of the vessel you pack it in. Mix the sugar and saltpetre with the water, and then gradually add the salt - which should be Liverpool - until the brine will float an egg. Pack the pork down in a half-barrel or tub, and pour the brine over it; skim off carefully all scum that rises. Be sure that the pickle entirely covers the meat; if it does not, make more brine from salt and water, and add to it. Place a board on top of the pork, on which put a heavy stone to keep it down. Examine carefully from day to day for at least one week, skimming off whatever may-float on the top. In two weeks it will be ready for use, and will keep one year. It may be necessary to make an entirely new pickle in about two months, throwing away the old one.

Pork should be pickled twenty-four hours after killing.