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The Old Fashioned way.. :-)
Posted By: Joe Ames In Response To: MEAT CURING (CHARLES STANFORD)
Date: Friday, March 8, 2002 at 6:30 a.m.
In Response To: MEAT CURING (CHARLES STANFORD)
You can get some Wright's Liquid Smoke here, it's probably the same as it was 100 years ago. ;-)
As for “Skipper compound”, I found this info' on the Web.. Thanks to
“To make skipper compound to rub on the meat you use lots of red and black pepper and molasses. Mix a big handful of red and black pepper in enough molasses to make a paste like substance. At the shank end of the hams you rub this mixture on thick. Place the hams in a bag, paper bag or koker sack (this is the same thing as a toe sack). Fill the end of the bag with quite a bit of the skipper compound made from red and black pepper and molasses. I bet you are really confused about the koker sack, well. it is similar to a burlap bag. You rehang the meat in the sacks and this is the way it stays until you get ready to take some down to eat.”
Looks like you are going to have some fun.
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