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Bath Chaps
- Difficulty
Easy
By Audrey Ellis
Published 1971
The ‘chaps’ are the cheeks of the pig, on which a piece of jaw bone and tongue are usually left. Bath chaps originated in the West country in the area round Bath, the local long-jawed pigs, fed on fruit, being especially suitable for curing in this way.
Ingredients
2 2½ lb. 1 lb.
Method
Rub the chaps all over with ½ lb. of the coarse salt, and leave for 2 or 3 days, rubbing with salt and turning frequently. Put the remaining coarse salt, the bay salt, saltpetre, sugar and water into a pan and heat gently to dissolve the sugar. Pour into the chosen container and leave to cool. When cold, add the chaps and leave in the pickle for 2 weeks, turning daily. Drain well and smoke for
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