Bacon, to Smoke
Ingredients
Directions
Hang bacon and hams in the chimney of a fire that burns only wood.
Use oak wood for the best flavor; avoid fir or deal.
For best results, use a specially constructed smoking building.
Ensure smoke is dry and cool when it reaches the meat.
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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