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Cobbett’s Receipt for Curing Bacon

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cobbett’s Receipt for Curing Bacon

Ingredients

Directions

  1. Rub the inside of the bacon flitches with coarse sea salt.

  2. Place the flitches flesh sides up in a salting trough with a gutter to drain brine.

  3. Change the salt every four to five days to ensure it does not become sopping.

  4. Rotate the flitches, placing the one that was on the bottom to the top.

  5. Cure for about six weeks, adjusting time based on thickness and weather conditions.

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.