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Suggest a better descriptionThis 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. Great Grampa Kings recipe as given to busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by sooz
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Serving Size: 1 Serving (1219g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1508 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5605mg | 193 % | |
Potassium 529mg | 14 % | |
Total Carbohydrate 389.3g | 115 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 389.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1508
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