Name: To Cure Bacon — Said to Be Equal to the Burlington Method of Curing Hams
Ingredients: fine salt; crystallized saltpeter (1 heaping teaspoonful per ham or shoulder)

To Cure Bacon — Said to Be Equal to the Burlington Method of Curing Hams

Ingredients

fine salt
crystallized saltpeter (1 heaping teaspoonful per ham or shoulder)

Directions

Salt the pork well with fine salt.
Pack it on boards with a slope to let the brine run off.
Let it sit for 8 to 10 days.
Wipe each piece dry with a coarse cloth.
Sprinkle 1 heaping teaspoonful of saltpeter over each ham and shoulder, rubbing it in well.
Salt again and pack in tight casks.

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.