For curing the meat the farmer usually uses salt , salt peter, white or brown sugar or molasses.

Chili salt peter can be substituted in place of salt peter, if only four-fifths as much is used.

All formulas for the sugar brine cure are practically the same varying only a little in the proportions of sugar, salt and salt peter.

Salt peter is not absolutely necessary as far as the preserving is concerned but it helps to hold the red color of the lean meat.