How To Handle a Half-Ton of Pork

Last night I was looking through a compiled cookbook of recipes from my great grandmother Luella. She was a Mennonite woman in central Pennsylvania, cooking throughout the middle of the 20th century. One "recipe" towards the back caught my eye:

Sugar-Cured Recipe For 1000 Pounds Dressed Pork

No further instructions. :)

It was certainly before my time that this recipe was implemented, I never saw a biblical scale pork seasoning like that one.

As my friend said: "'Pepper as you think'? They overestimate my judgment for seasoning a half ton of meat!"