French Method of Making Bacon

Ingredients

• Bacon
• Fine salt
• Sugar
• Coarse sea salt
• Saltpetre
• Strong vinegar or wine

Directions

1. Cut the bacon as far from the lean as possible.

2. Dry, pound, and heat fine salt, then rub it into the bacon.

3. Place two pieces of bacon together, face to face, on a table or plank.

4. Cover with another plank and add heavy weights.

5. Store in a cool, dry cellar for one month.

6. Skewer the bacon open and let it dry in an airy place until firm.

7. Rub the bacon with salt and let it sit for 24 hours.

8. Mix three pounds each of sugar, coarse sea salt, and saltpetre, then pound together.

9. Drain and wipe the bacon, then rub it well with the mixture.

10. Rub the bacon daily for five to six days, then turn it daily in the brine for 14 days for small pieces and 20 days for large pieces.

11. Wipe, dry, and hang the bacon in a well-aired place.

12. Wash the bacon with strong vinegar or wine to prevent flies.