To salt BACON

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
salting
Instructions (9)
  1. When your pig is cut down, cut off the hams and head.
  2. If it be a large one cut out a chine, but leave in the spare-ribs, it keeps the bacon from rusting, and the gravy in.
  3. salt it with common salt and a little salt-petre (but neither bay salt nor sugar)
  4. let it lie ten days on a table, that will let all the brine run from it
  5. then salt it again ten or twelve days
  6. turning it every day after the second salting
  7. then scrape it very clean
  8. rub a little dry salt on it, and hang it up
  9. Take care to scrape the white froth off every clean that is on it, which is caused by the salt to work out of your pork, and rub on a little dry salt, it keeps the bacon from rusting; the dry salt will candy, and shine like diamonds on your bacon.
Original Text
To salt BACON. WHEN your pig is cut down, cut off the hams and head, if it be a large one cut out a chine, but leave in the spare-ribs, it keeps the bacon from rusting, and the gravy in, salt it with common salt and a little salt-petre (but neither bay salt nor sugar) let it lie ten days on a table, that will let all the brine run from it, then salt it again ten or twelve days, turning it every day after the second salting, then scrape it very clean, rub a little dry salt on it, and hang it up.—N. B. Take care to scrape the white froth off every clean that is on it, which is caused by the salt to work out of your pork, and rub on a little dry salt, it keeps the bacon from rust- ing; the dry salt will candy, and shine like dia- monds on your bacon.
Notes
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