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To Cure Bacon

This recipe uses saltpeter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Cure Bacon

Ingredients

Directions

  1. Prepare brine as you would for hams.

  2. Rub saltpeter and coarse sea salt onto the bacon.

  3. Stand the bacon on edge in a barrel.

  4. Cure 8-pound thin pieces for 12 days.

  5. Cure 10-pound thin pieces for 14 days.

  6. Cure 10-pound thick pieces for 18 days.

  7. Cure 12-pound thick pieces for 20 days.

  8. Cure 14-pound thick pieces for 24 days.

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.

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