It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt.) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients.
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|Serving Size: 1 Serving (953g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 279 (11%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 0mg||0 %|
|Sodium 598.3mg||21 %|
|Potassium 11992.6mg||316 %|
|Total Carbohydrate 617.3g||182 %|
|Dietary Fiber 252.4g||1010 %|
|Sugars, other 364.9g|
|Protein 104.3g||149 %|
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Calories per serving: 2429
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