Bacon, to cure. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

half a pound of saltpetre, or let part of it be petre salt
half a pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
one pound of coarse sugar ↝ Flour, semolina, coarse and semi-coarse [Cereal Grains and Pasta]
common salt
malt dust ↝ Milk, malted [Flavored milk, reduced fat]

Instructions (5)

Pound and mix the saltpetre, bay salt, and coarse sugar well together.
Rub this mixture well into the bacon.
Cover the bacon completely with common salt.
Dry the bacon thoroughly.
Keep the bacon well packed in malt dust.

Original Text

Bacon, to cure. No. 2.

Take half a pound of saltpetre, or let part of it be petre salt, half a pound of bay salt, and one pound of coarse sugar; pound and mix them well together. Rub this mixture well into the bacon, and cover it completely with common salt. Dry it thoroughly, and keep it well packed in malt dust.

Notes

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