To make the best Bacon

Ingredients

• ham
• 1 ounce saltpetre
• 1 pint bay salt
• 1 pint molasses
• pork cheek
• pork shoulder

Instructions

1. To each ham put 1 ounce saltpetre, 1 pint bay salt and 1 pint molasses.
2. Shake them together for 6 or 8 weeks. Where a large quantity is curing together, baste them with the liquor every day.
3. When they are taken out to dry, smoke them three weeks with cobs or malt fumes.
4. A cheek may be added to every ham, and some add a shoulder; if you stow away a barrel, do not alter the composition.
5. For transportation or exportation, double the period of smoking.