Super-Excellent Bacon

Method

For several successive years, after first testing the above receipt, we had it adopted for curing bacon, with even more highly satisfactory results, as it was of incomparable flavour, and remained good for a great length of time, the vinegar preserving it entirely from becoming rusted. Well-fed pork of delicate size was always used for it, and excellent vinegar. The ingredients were added in the proportions given in the receipt for the Suffolk ham which proceeds this, and the same time was allowed for the salting and smoking.

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