Bacon, to cure. No. 3.

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 (4)

For curing bacon

sixty pounds’ weight of pork ↝ Pork, cured, salt pork, raw [Pork Products]
three pounds of common salt
half a pound of saltpetre
half a pound of brown sugar ↝ Sugars, brown [Sweets]

Instructions (5)

Rub the brown sugar well into the pork first.
Then rub in the common salt last.
Let the meat lie in salt only a week.
Hang it at a good distance from the fire, but in a place where a fire is constantly kept, until thoroughly dry.
Remove it into a garret and there let it remain till wanted for use.

Original Text

Bacon, to cure. No. 3.

For sixty pounds’ weight of pork take three pounds of common salt, half a pound of saltpetre, and half a pound of brown sugar. The sugar must be put on first and well rubbed in, and last of all the common salt. Let the meat lie in salt only a week, and then hang it at a good distance from the fire, but in a place where a fire is constantly kept. When thoroughly dry, remove it into a garret, and there let it remain till wanted for use.

Notes

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