HOW TO MAKE BACON.

Akaroa Mail and Banks Peninsula Advertiser, Volume 2, Issue 169, 1 March 1878, Page 3

HOW TO MAKE BACON.

Louisville Courier-Journal

Kill thrifty hogs, those of medium size being best for family use. The pieces should be. neatly cut and trimmed, and all blood clots and bruised parts removed ; salt on a floor or in a box, but do not place the pieces more than three or four deep.- Common salt, packed well over the sides and shoulders, will be all that is necessary ; but for hams some make a pickle. This is more trouble than the following, which we prefer : Sprinkle a pinch of pulverized saltpeter over the lean part of the ham, then rub in a tablespoonfull of common molasses (sugar will do) ; place in the

salting box flesh side up ; pack salt well over the fleshy part a half to an inch deep. If there is no hard freezing weather the meat will t-ike p sufficien'w of salt in five to six \\v<,';-.. Then fa); up and hang in the smoking '< >ft, whici should be tight euougb to hold th> smoke ; slow flrp, made with g.'oen chips of hickory, should be bent under tli • meat until cured to • the ta*t< j . Some prefer more and others loss smoking. If cured in this way and kept in Summer in a cool, dark place, there will be no danger of its getting rancid. The hams should be canvased to keep out the fly.