Name: Bacon, to Cure in the Wiltshire Way
Ingredients: 1½ lb. coarse sugar; ½ lb. coarse sea salt (formerly 'bay salt'); 6 oz. saltpetre; 1 lb. common salt

Bacon, to Cure in the Wiltshire Way

Ingredients

1½ lb. coarse sugar
½ lb. coarse sea salt (formerly 'bay salt')
6 oz. saltpetre
1 lb. common salt

Directions

Sprinkle each flitch of bacon with salt and let the blood drain off for 24 hours.
Pound and mix the sugar, sea salt, saltpetre, and common salt together.
Rub the mixture well into the meat, turning it every day for a month.
Hang the bacon to dry and smoke it for 10 days.

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.