A Recipe for Bacon Curing.

Horowhenua Chronicle, 23 September 1910, Page 4

A Recipe for Bacon Curing.

A Te Alcatel settler, who modestly prefers to remain anonymous, gives ■the New Zealand Dairyman a recipe for curing bacon, followed :by his forefathers in Yorkshire for generations, and used with success by himself for twelve or fourteen years. To begin with, ho said, cut your carcase into only four sections—sidefc and Junius. Lay these on a slightly sloping board to allow the salt to drip away, having uroviously given your board a layer of salt. Set to work now on the skin bestowing on it a good rubbing "of salt. Next do over the shanks with salt and saltpetre, a little of each, by making a passage Tight down ,nto both shanks with a skewer. Then pierce it into tlie two sides, and the two bams. Stuff the hams in the same way after curing the skin. When the side i} stuffed, look for a big vein in the. front of the shoulder. In cutting off the side the vein will be exposed right over the shoulder muscle. Draw out this vein by gently pressing around about the pipe. A length of two inches will come away. Lay down the side already sprinkled withi salt and a .sprinkling of saltpetre, especially 'on the shoulder part, adding a sprinkling of brown sugar. Top off with another sprinkling of salt. Then lay the other side on top of the finished one, and repeat the process u.pnn it. Placo the ham on the lop of all having them so arranged that the shank" rest on tho highest. This completes the process.