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Curing Breakfast Bacon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Curing Breakfast Bacon

Ingredients

Directions

  1. Remove the skin from the pork bellies if necessary.

  2. Evenly cover the bellies with coarse sea salt.

  3. Place the bellies flesh side up in a cool area with a temperature between 30°F and 40°F.

  4. Cure the bacon for 12 to 15 days, ensuring it is well spread and not stained.

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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