To Cure Bacon in the Wiltshire Way

Ingredients

• 1-1/2 lb coarse sugar
• 1-1/2 lb bay-salt
• 6 oz saltpetre
• 1 lb common salt

Instructions

1. Sprinkle each flitch with salt, and let the blood drain off for 24 hours;
2. then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month;
3. then hang it to dry, and afterwards smoke it for 10 days.