Canning Pork In Brine

Ingredients:
- 1 c. brown sugar
- 2 c. salt
- 1 gal. water, boiled and allowed to cool
- raw pork

Directions:
- Pour 1 cup brine in a quart jar. Fill with pieces of raw pork. Do not pack too solid.
- Remove air bubbles.
- Cold pack 1 hour. When serving meat, roll pieces in flour and fry.
- Discard the brine.
- This recipe will make brine for 14 to 15 quarts.