Rub each piece of meat with fine common salt and pack closely in a barrel. Let stand over night. The next day, weigh out twelve pounds of salt and three ounces of saltpeter to each one hundred pounds of meat, and dissolve in four gallons of boiling water. When cold, pour this pickle over the meat, cover and weight down to keep the meat under the brine. The meat will pack best if cut into pieces about six inches square. § 40. Dry Cured Pork For each one hundred pounds of meat, weigh cut eight pounds of salt, two pounds of granulated sugar, and two ounces of saltpeter. Mix thoroughly, and rub the meat once every three days, using a third of the mixture at each rubbing. Keep the meat on a shelf, or in a vessel, while curing. After the last rubbing, allow the meat to remain in a vessel for about ten days, when it is cured and ready to smoke. To cure nicely, it is desirable to have a cool and rather moist place in which to keep it. This recipe should not be used where the meat must be kept in a warm dry place, as the preservatives will not penetrate easily and uniformly under such conditions. § 41. Sugar Cured Pork Rub each piece with salt and allow to remain over night. A wet pickle, or brine, may also be forced into the hams and shoulders close to the bone with a special pump, using from 5 to 10 ounces of the pickle or brine for each piece, the amount depending on the size of the piece. The following morning pack in a vessel with the hams and shoulders at the bottom and the bacon on the top. For each one hundred pounds of meat, weigh out eight pounds of salt, two pounds of brown sugar, two ounces of saltpeter, and one-half pound baking soda. Dissolve all in four gallons of water, and cover the meat with this wet pickle. In warm weather, the pickle should be boiled and thoroughly cooled before using. A board and stone should be used to weight down the meat. Bacon strips should remain in the pickle from three to four weeks, and the hams and shoulders five to seven weeks, depending on their size. If desired, the meat may then be smoked. Before being smoked meat should be soaked for several hours in clean water at about 80 degrees Fahrenheit to remove the excess salt on the surface of the meat and thus make the meat more palatable. In soaking the meat about one-half pint of water should be used for each pound of meat.[1] The Canton Christian College has had very good success with this cure. § 42. Pork Sausage