The Best Method of Curing Bacon
Ingredients
Directions
After killing the hog, let it cool completely overnight.
Cut the hog into halves.
Rub the halves with a mixture of salt and saltpetre.
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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