To make Bacon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for curing
Instructions (8)
  1. Take a side of pork, then take off all the inside fat.
  2. Lay it on a long board or dresser, that the blood may run away.
  3. Rub it well with salt on both sides, let it lie thus a week.
  4. Take a pint of bay salt, a quarter of a pound of saltpetre, beat them fine, two pounds of coarse sugar, and a quarter of a peck of common salt.
  5. Lay your pork in something that will hold the pickle, and rub it well with the above ingredients.
  6. Lay the skinny side downwards, and baste it every day with the pickle for a fortnight.
  7. Then hang it in wood-smoke as you do the beef, and afterwards hang it in a dry place, but not hot.
  8. Observe that all hams and bacon should hang clear from everything, and not against a wall.
Original Text
To make Bacon. TAKE a ſide of pork, then take off all the inſide fat, lay it on a long board or dreſſer, that the blood may run away, rub it well with ſalt on both ſides, let it lye thus a week; then take a pint of bay ſalt, a quarter of a pound of ſalt-petre, beat them fine, two pounds of coarſe ſugar, and a quarter of a peck 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 down- wards, and baſte it every day with the pickle for a fortnight; then hang it in wood-ſmoke as you do the beef, and afterwards hang it in a dry place, but not hot. You are to obſerve that all hams and bacon ſhould hang clear from every thing, and not againſt a wall.
Notes
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