To Dry Pigs' Cheeks

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
Mode
  1. Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape.
  2. Rub it well with salt.
  3. Next day take away the brine, and salt it again the following day.
  4. Cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt.
  5. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer.
Original Text
TO DRY PIGS' CHEEKS. 830. INGREDIENTS.—Salt, 4 oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar. Mode.—Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer. Time.—To remain in the pickle 10 days; to be smoked 1 week. Seasonable.—Should be made from September to March. Note.—A pig's check, or Bath chap, will take about 2 hours after the water boils.
Notes
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