(A recipe from my great-grandfather, Archibald Smith Robinson)
For 100 lbs.
3tbs. saltpetre
dissolved in
1 pt. or more of
warm water
1 qt. salt
3 1/2 oz. black pepper
4/5 oz. red pepper
1 cup brown sugar
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For 50 lbs.
1 1/2 tbs. saltpetre
dissolved in
1/2 pt. warm water
1 pt. salt
1 3/4 oz. black pepper
2/5 oz. red pepper
1/2 cup brown sugar
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Dissolve saltpetre in warm water, add other ingredients,
mix and pack all over meat, in hock end & around bone.
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