Drying or Smoking of Bacon, Hams, &C.

Ingredients

• Bacon
• Hams
• Coarse brown paper
• Hessian wrappers

Directions

1. Drain the meat well from the pickle for one to two days.

2. Choose a dry room with strong air circulation for drying.

3. Avoid using bran to prevent insect infestation.

4. Hang the meat from the ceiling or place it on a rack in a dry, airy kitchen with a constant fire.

5. After draining, wrap the meat in hessian wrappers or pack it in coarse brown paper.

6. For long keeping, dry the meat slowly over wood smoke.