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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. 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|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1508
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