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To Salt Bacon

This recipe uses saltpetre.

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

Ingredients

Directions

  1. Cut off the hams and head from the pig.

  2. If large, cut out the chine but leave the spare ribs.

  3. Rub the meat with common salt and a little saltpetre.

  4. Let it sit for ten days on a table to drain the brine.

  5. Salt it again for ten to twelve days, turning it every day after the second salting.

  6. Scrape it clean, rub a little dry salt on it, and hang it up to dry.

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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