| Transcribed by Norma Knotts Shaffer from microfilm
of the Calhoun Chronicle dated 12/11/1919.
Pork Curing Meat
A good recipe has been asked for as this is the hog-killing-season.
For 500 pounds of meat, one half bushel salt, ten pounds brown sugar,
one pound saltpeter, 3 pounds black pepper, ground, four ounces cayenne
pepper.
Thoroughly mix all together and apply to meat as you would
salt alone and you will have better meat than you can buy.
Let the
meat cure in this preparation for six weeks or longer if you choose, then
hang and smoke it. Let the meat get thoroughly cool before applying
this preparation. | 
