The Other Side Smoked

Ingredients

• ½ cup vinegar
• 3 oz. allspice, ground
• 2 oz. black pepper, ground
• 2 oz. eschalots, minced
• 1 oz. garlic, minced
• ½ lb. coarse sea salt (formerly 'bay salt')
• ½ lb. coarse sugar
• 2 oz. bay leaves
• sweet fat bacon, for larding
• porter, enough to cover the meat
• gelatine composition, for coating

Directions

1. Rub the meat well with vinegar.

2. Mix allspice, black pepper, eschalots, garlic, coarse sea salt, coarse sugar, and bay leaves.

3. Rub the mixture thoroughly into the meat and let it sit in a deep pan for 48 hours.

4. Wipe the meat dry and lard it with shreds of sweet fat bacon.

5. Roll the meat tightly into collars and bind with tape.

6. Wrap the collars in calico or thin canvas and store in a deep jar until the next day.

7. Boil the used spices, herbs, and salts with enough porter to cover the meat, skimming off any scum.

8. Pour the hot mixture over the meat and cover with leather for a week.

9. Hang the collars in a draft, turning them every morning.

10. Suspend them in your chimney and smoke for two weeks using oak lops or sawdust, beech chips, fern, and peat.

11. Once cold, coat the collars with gelatine composition and store in malt cooms.