Name: Somersetshire Bacon
Ingredients: large wooden troughs; coarse sea salt (formerly 'bay salt'); brine

Somersetshire Bacon

Ingredients

large wooden troughs
coarse sea salt (formerly 'bay salt')
brine

Directions

Place the sides of bacon in large wooden troughs and sprinkle with coarse sea salt.
Leave for 24 hours to drain blood and juices, then wipe dry.
Heat more coarse sea salt in a frying pan and rub it over the meat until absorbed.
Repeat this process every morning for four days, turning the sides every other day.
If the flitches are large, keep them in brine for three weeks, turning ten times, then dry thoroughly without smoke.

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.