Curing Wiltshire Bacon

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
for curing
Instructions (6)
  1. Sprinkle each flitch with salt, and let the blood drain off for twenty four hours
  2. Mix one pound and a half of coarse sugar, ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt
  3. Rub the mixture well on the bacon
  4. Turn the bacon every day for a month
  5. Hang it to dry
  6. Smoke it ten days
Original Text
The manner of curing Wiltshire Bacon. Sprinkle each flitch with salt, and let the blood drain off for twenty four hours; then mix one pound and a half of coarse sugar, ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt, and rub it well on the bacon, turning it every day for a month; then hang it to dry, and afterwards smoke it ten days. The above salts are for the whole hog.
Notes
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