To Dry Pigs' Cheeks

Ingredients

• Salt
• 4 oz saltpetre
• 2 oz bay-salt
• 4 oz coarse sugar

Instructions

1. Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape;
2. rub it well with salt;
3. next day take away the brine, and salt it again the following day;
4. cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt.
5. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer.