Posted: 8:46 PM - Sep 12, 2004
(A recipe from my great-grandfather, Archibald Smith Robinson)
Dissolve saltpetre in warm water, add other ingredients,
mix and pack all over meat, in hock end & around bone.
|
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 |
For 50 lbs.
1 1/2 tbs. saltpetredissolved 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 |
Dissolve saltpetre in warm water, add other ingredients,
mix and pack all over meat, in hock end & around bone.