The Black Pool Receipt for Curing Bacon

Ingredients

• 12 lbs. of best common salt
• 1 lb. of finely pounded saltpetre

Directions

1. Rub the salt and saltpetre into the meat well, covering it about an inch thick with the rind downwards.

2. Let it remain for a week.

3. Remove the salt, turn the meat with the rind upwards, and apply the salt again for another week.

4. After a week, remove the salt and turn the meat a second time, applying the salt for 4 more days.

5. Wipe the meat clean, rub it all over with dry salt, and hang it in a place with some air from the fire until dry.

6. Sew it up in brown paper and hang it in a dry place away from heat to prevent rust.