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
10 gal. salt
2 lb. brown sugar
1/4 lb. salt petre (potassium nitrate)
Pepper as you think
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!"
- Adam Frey, November 2020