Maupin And Rader Bacon Cure(Circa 1924)  
["1000 lb. meat", "40 lb. salt", "4 lb. brown sugar", "5 lb. black pepper", "2 lb. red pepper", "2 1/2 oz. saltpeter"]
["Mix dry, then rub on. Use about half rubbed in.", "Let stand a week, then rub on remainder.", "Let stand another week.", "Rub the third time and let stand until all is thoroughly absorbed. Just the black pepper will show.", "Hang and smoke.", "Use green alder. When half done, use a little green myrtle wood (native to Oregon) part of the day only, for a delightful flavor.", "Don't overdo!", "Too much will make bacon and hams bitter.", "Finish smoking process with green alder.", "This is a very old recipe.", "Best ever."]
["meat", "salt", "brown sugar", "black pepper", "red pepper", "saltpeter"]