Name: Curing Bacon
Ingredients: 2 pounds common salt; 2 pounds coarse sea salt (formerly 'bay salt'); 2 pounds coarse sugar or molasses; 6 ounces saltpetre

Curing Bacon

Ingredients

2 pounds common salt
2 pounds coarse sea salt (formerly 'bay salt')
2 pounds coarse sugar or molasses
6 ounces saltpetre

Directions

Mix the common salt, coarse sea salt, and coarse sugar or molasses in a bowl.
Add the saltpetre to the mixture.
Apply the mixture to the hog to be cured, ensuring thorough coverage.
Allow the blood to be drawn out of the meat by the salt.

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.