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Curing Pork for Bacon

Contains saltpetre, which may pose food safety risks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Curing Pork for Bacon

Ingredients

Directions

  1. Dissolve salt in hot water to create brine.

  2. Mix brown sugar and saltpetre, then rub into the pork.

  3. Place the pork in the brine for 2 days.

  4. Remove pork, rub with coarse sea salt, and return to brine.

  5. Dry and smoke the pork after 6 to 8 weeks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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