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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MISCELLANEOUS

SUGAR CURE FOR MEAT
 

 Take 1/2 pound of best saltpetre, 1/2 pound of ground black pepper, 1 1/2; pounds of brown sugar, 5 quarts of salt and hot water enough to dissolve saltpetre. Mix all together, and rub in the meat well on all sides with the hands. Keep the meat where It will not freeze for 10 days or 2 weeks, and then smoke.
 

Sister Katie Moore Strickler, Ivester, Iowa.