Preparation of Bacon, Hams

Cut off the hams and head of the pig, leaving the spare ribs.

Remove the inside fat from a side of pork.

Scrape it clean.

Lay it on a board to drain blood.

Rub both sides with good salt.

Let it sit for a day.

Salt the meat with common salt and a little saltpetre.

Let it sit for 10 days to drain brine.

Salt it again for 10-12 days.

Turn it daily after the second salting.

Mix 1 pint of coarse sea salt, 1/4 pound of saltpetre, and 2 pounds of coarse sugar.

Rub this mixture onto the pork.

Lay the pork skin side down.

Baste it daily with the pickle for two weeks.

Scrape off any white froth.

Rub on dry salt to prevent rusting.

Rub a little salt on it.

Hang it up.

Hang it in a wood smoke.

Hang it in a dry place, ensuring it does not touch walls or other surfaces.