DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. (Copyrighted; Reprint Forbidden.)

SUGAR CURED BREAKFAST BACON

Light Bellies.

Use for 100 lbs. Light Bellies. 5 lbs. of Common Salt. 1 lb. of Freeze-Em-Pickle. 2 lbs. of Granulated Sugar. 5 gallons of Cold Water. Cure in this brine 20 to 25 days.

Heavy Bellies.

Use for 100 lbs. Medium or Heavy Bellies. 7 lbs. Common Salt. 1 lb. of Freeze-Em-Pickle. 2 lbs. Granulated Sugar. 5 gals. Cold Water. Cure in this brine 25 to 40 days, according to size.

First:—Mix together the proper proportions of Freeze-Em-Pickle, Sugar and Salt, as stated above for every 100 lbs. of Bellies.

Second:—Take a perfectly clean tierce, tub or vat, and sprinkle a little of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt on the bottom. The sugar used must be Pure Granulated Sugar; yellow or brown sugar must not be used. When adulterated sugar is used, the brine becomes thick in two weeks; but when Pure Granulated Sugar is used, it will last quite a while, depending upon the condition in which the brine is kept.

Third:—Take half of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt and rub each piece of Belly with the mixture and then pack as loosely as possible.

Fourth:—Put clean boards over the top of the Bellies and fasten or weight the boards down so as to keep them covered with the brine.

Fifth:—All of the mixed Freeze-Em-Pickle, Granulated Sugar and Salt that is left after rubbing the meat should be used for making the brine.

Sixth:—For each 100 lbs. of Bellies packed in the tierce, tub or vat, add not less than 5 gallons of brine, and pour it over the meat. Five gallons of water by measure or forty-two pounds by weight, will make sufficient brine to cover, and is the proper amount for each 100 lbs. of Bellies.

Seventh:—Before putting the water over the Bellies, dissolve in it the mixed Freeze-Em-Pickle, Sugar and Salt left after rubbing; stir it for a few minutes until it is thoroughly dissolved, and then pour this brine over the Bellies.

Eighth:—Bellies must be overhauled three times while curing—once on the fifth day; again seven days later, and again in ten days more. Overhauling must never be neglected, if good results are desired.

Overhauling means to take the meat out of the brine and repack it in the same brine. The proper way to overhaul is to take a perfectly clean tierce or vat, set it next to the tierce or vat of Bellies to be overhauled, pack the meat into the empty package and then pour the same brine over the meat.