Title: Brine to cure ham and bacon
 Categories: Pork &, Ham
      Yield: 4 Servings
 
      7 lb Plain salt; (not iodized)
  3 1/2 lb Dark brown sugar
      2 oz Salt peter
      1 oz Red pepper; optional
      1 oz Whole cloves; optional
 
  This is for 100 pounds of meat.
  
  Dissolve first three ingredients in boiling water. Cool. Pour over
  meat in crock. Bacon takes between 2 to 3 weeks. Drain and smoke.
  
  Ham takes between 30 and 40 days. Check in 2 weeks for scum. If scum
  occurs, remove, wash meat off, start over again with new batch of
  brine. Cool temperature is a key to curing. Repack and time once
  again from the start.