A Genuine Yorkshire Receipt for Curing Hams and Bacon

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By Eliza Acton

Published 1845

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  • Pork, 20 stone
  • salt, 20 lbs.
  • saltpetre, 20


“Let the swine be put up to fast for twenty-four hours before they are killed (and observe that neither a time of severe frost, nor very damp weather, is favourable for curing bacon). After a pig has been killed and scalded, let it hang twelve hours before it is cut up, then for every stone or fourteen pounds’ weight of the meat, take one pound of salt, an ounce and a quarter of saltpetre, and