"In the county of Kent, when pork is to be cured as bacon, it is the
practice to singe off the hairs by making a straw fire round the
carcass--an operation which is termed _swaling_. The skin, in this
process, should be kept perfectly free from dirt of all sorts. When the
flitches are cut out, they should be rubbed effectually with a mixture
of common salt and saltpetre, and afterwards laid in a trough, where
they are to continue three weeks or a month, according to their size,
keeping them frequently turned; and then, being taken out of the trough,
are to be dried by a slack fire, which will take up an equal portion of
time with the former; after which, they are to be hung up, or thrown
upon a rack, there to remain until wanted. But in curing bacon on the
continent, it is mostly the custom to have closets contrived in the
chimneys, for the purpose of drying and smoking by wood fires, which is
said to be more proper for the purpose. And a more usual mode of curing
this sort of meat is that of salting it down for pickled pork, which is
far more profitable than bacon.
"In the county of Westmoreland, where the curing of hams has long been
practised with much success, the usual method is for them to be at first
rubbed very hard with bay salt; by some they are covered close up; by
others they are left on a stone bench, to allow the brine and blood to
run off. At the end of five days, they are again rubbed, as hard as they
were at first, with salt of the same sort, mixed with an ounce of
saltpetre to a ham. Having lain about a week, either on a stone bench or
in hogsheads amongst the brine, they are hung up, by some in the
chimney, amidst the smoke, whether of peat or coals; by others in places
where the smoke never reaches them. If not sold sooner, they are
suffered to remain there till the weather becomes warm. They are then
packed in hogsheads with straw or oatmeal husks, and sent to the place
of sale."
A small portion of pyroligneous acid may be added to the brine. It is a
good antiseptic, and improves the flavor of ham and bacon. (See _Acid,
Pyroligneous_, in the _Materia Medica_.)