BACON CURING
TRY THIS METHOD. Lay the ham and sides (which have been allowed to cool from killing) on a slightly sloping table. Mix Gib salt with lib brown sugar, Jib white pepper, jib carbonate soda, Jib saltpetre (this quantity for about 281 b of meat). Rub a third of the mixture into the meat, treating the flesh side well. Then turn it over each day for four weeks, rubbing a little more of the mixture in each time. Then rub the surface down well with some clean fresh water, and hang up in the wind to drain and dry. The salting room should be cool and airy. When dry once more, the meal may be smoked.
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Wairarapa Times-Age, 16 December 1939, Page 10
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117BACON CURING Wairarapa Times-Age, 16 December 1939, Page 10
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