Bacon To Cure No 3


For sixty pounds' weight of pork take three pounds of common salt, half

a pound of saltpetre, and half a pound of brown sugar. The sugar must be

put on first and well rubbed in, and last of all the common salt. Let

the meat lie in salt only a week, and then hang it at a good distance

from the fire, but in a place where a fire is constantly kept. When

thoroughly dry, remove it into a garret, and there let it remain till

wanted for use.



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