How To Cure Bacon Recipe

Mind that your pickling-trough is well scalded out before using it for

pickling the bacon. Allow at the rate of four ounces of salt to every

pound of meat, and to every ten pounds of salt six ounces of saltpetre,

two ounces of salprunella, and eight ounces of sugar; rub the salt,

etc., well into the bacon every morning for twelve successive days; and

at the end of that time, let the sides of bacon be pressed between

boards with heavy stones placed upon them to keep them flat; and at the

end of twenty-four hours, rub them over with peasemeal in which there

has been mixed a little salt, and smoke the bacon in the same manner as

the hams; and thus, by timely thriftiness, you will be provided with a

meat dinner for a long while.

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