Bacon
Ingredients
Directions
Rub the saline mixture of salt and saltpetre into every part of the pork.
Repeat the rubbing process regularly for about three weeks.
Keep the pork in a cool place during this time.
After three weeks, remove the pork and dry it.
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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