Name: Bacon, to Cure and Keep
Ingredients: flitches of pork; coarse sea salt

Bacon, to Cure and Keep

Ingredients

flitches of pork
coarse sea salt

Directions

Rub the insides 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 4 to 5 days, allowing it to melt and sink in, but do not let it sit too long.
Rotate the flitches, placing the one that was on top at the bottom.
Cure for about 6 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.