To make Bacon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Side of Pork, take off all the inside Fat, lay it on a long Board or Dresser, that the Blood may run away, rub it well with good Salt on both Sides, let it lye thus a Week, then take a Pint of Bay-salt, and a quarter of a Pound of Salt-petre, beat them fine, two Pounds of coarse Sugar, and a quarter of a Peck of common Salt. Lay your Pork in something that will hold the Pickle, rub it well with the above Ingredients; lay the skinny Side downwards, and baste it every Day with the Pickle for a Fortnight, then hang it in the Wood-smoke, as you do the Beef; and afterwards hang it in a dry Place, but not hot. You are to observe, that all Hams and Bacon Should hang clear from every thing, and not against a Wall.

Observe to wipe off all the old Salt before you put it into this Pickle, and never keep Bacon nor Hams in a hot Kitchen, or in a Room where the Sun comes; it makes them all rusty.