Baked Soup, Bacon, Curing, in the Wilt-shire Way
Ingredients
Directions
Cure the bacon
Sprinkle each flitch of bacon with salt and let the blood drain for 24 hours.
Pound and mix the sugar, bay leaves, saltpetre, and common salt together.
Rub the mixture well into the meat, turning it every day for 1 month.
Dry and smoke
Hang the meat up to dry and smoke it for 10 days.
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.
Explore the science
What each ingredient does
- Coarse sugar
- Adds sweetness and helps balance the saltiness of the cure.
- Common salt
- Draws out moisture and seasons the meat while helping preserve it.
- Saltpetre
- Helps preserve the meat and gives cured bacon its characteristic pink color.
- Bay leaves
- Contributes aroma to the cure, flavoring the meat as it cures.
The step that matters
Rub the mixture well into the meat, turning it every day for 1 month.. Salt and cure must reach every part of the meat evenly, and turning daily keeps the surfaces in contact with the mixture. Uneven coverage lets spoilage start in untreated spots.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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