Bacon

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Take off all the inside fat of a side of pork, and lay it on a long board or dresser, that the blood may run from it.
  2. Rub it well on both sides with good salt, and let it lie a day.
  3. Then take a pint of bay salt, a quarter of a pound of saltpetre, and beat them both fine; two pounds of coarse sugar, and a quarter of common salt.
  4. Lay your pork in something that will hold the pickle, and rub it well with the above ingredients.
  5. Lay the skinny side downwards, and baste it every day with the pickle for a fortnight.
  6. Then hang it in a wood-smoke, and afterwards in a dry, but not hot, place.
  7. Remember that all hams and bacon should hang clear from every thing, and not touch the wall.
  8. Take care to wipe off the old salt before you put it into the pickle, and never keep bacon or hams in a hot kitchen, or in a room exposed to the rays of the sun, as all these matters will greatly contribute to make them rusty.
Original Text
Bacon. TAKE off all the inſide fat of a ſide of pork, and lay it on a long board or dreſſer, that the blood may run from it. Rub it well on both ſides with good ſalt, and let it lie a day. Then take a pint of bay ſalt, a quarter of a pound of ſalt petre, and beat them both fine; two pounds of coarſe ſugar, and a quarter of common ſalt. Lay your pork in ſomething that will hold the pickle, and rub it well with the above ingredients. Lay the ſkinny ſide downwards, and baſte it every day with the pickle for a fortnight. Then hang it in a wood-ſmoke, and afterwards in a dry, but not hot, place. Remember that all hams and bacon ſhould hang clear from every thing, and not touch the wall. Take care to wipe off the old ſalt before you put it into the pickle, and never keep bacon or hams in a hot kitchen, or in a room expoſed to the rays of the ſun, as all theſe matters will greatly contribute to make them ruſty.
Notes
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