Pickled Bacon

• 8 lb. salt
• 12 oz. brown sugar
• 4

Put salt, sugar, saltpetre and water into a large pan, bring to the boil and boil for 20 minutes, skimming frequently. Pour into a large tub and leave to cool. When cold, put in the pork and leave for about 10 days, turning every day. Remove from the brine, dry thoroughly and hang up in a cool dry place.