Hogs’ Cheeks to dry

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 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with salt.
  2. Next day remove the brine, and salt it again;
  3. the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common, and four ounces of coarsest sugar.
  4. Let the head be often turned.
  5. In twelve days smoke for a week like bacon.
Original Text
Hogs’ Cheeks to dry. The snout being cut off, the brains removed, and the head cleft, but not cut apart on the upper side, rub it well with salt. Next day remove the brine, and salt it again; the following day cover the head with half an ounce of saltpetre, two ounces of bay salt, a little common, and four ounces of coarsest sugar. Let the head be often turned. In twelve days smoke for a week like bacon.
Notes
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