To Cure Ayrshire Bacon

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Ingredients

  • A small side of home-fed pork, salt, saltpetre, moist brown sugar, white vinegar

Method

Mix six ounces of salt, one ounce of saltpetre and eight ounces of moist brown sugar in a bowl. Bone the pork, and rub the mixture well into it, particularly on the cut side from which the bones have been removed. Place in a pickling-pan or crock and sprinkle over it any of the remaining pickle mixture. Leave in a cool place for three days, then sprinkle with a