Name: Cobbett’s Receipt for Curing Bacon
Ingredients: flitches of pork; coarse sea salt

Cobbett’s Receipt for Curing Bacon

Ingredients

flitches of pork
coarse sea salt

Directions

Rub the inside of the flitches with coarse sea salt.
Place the flitches flesh sides up in a salting trough with a gutter to drain brine.
Change the salt every four to five days to avoid sogginess.
Rotate the flitches, placing the one that was on the bottom to the top.
Cure for about six weeks, adjusting time based on thickness and weather.

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.