Maupin And Rader Bacon Cure(Circa 1924)

1. 1

   Mix dry, then rub on. Use about half rubbed in.

2. 2

   Let stand a week, then rub on remainder.

3. 3

   Let stand another week.

4. 4

   Rub the third time and let stand until all is thoroughly absorbed. Just the black pepper will show.

5. 5

   Hang and smoke.

6. 6

   Use green alder. When half done, use a little green myrtle wood (native to Oregon) part of the day only, for a delightful flavor.

7. 7

   Don't overdo!

8. 8

   Too much will make bacon and hams bitter.

9. 9

   Finish smoking process with green alder.

10. 10

    This is a very old recipe.

11. 11

    Best ever.

* Per serving · 4 servings · Values may vary.

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