Take a side or “middle” of dairy-fed pork from a pig not exceeding
eight score pounds weight, and mixing well
Bay or rock salt, pounded 1½ lb.
Coarse sugar 1 lb.
Shalots, minced 1 oz.
Saltpetre, in powder 1 oz.
Sal prunelle, in powder 1 oz.
Bay leaves 2 oz.
Rub both sides of the meat well for a week, turning it every other day,
then add common salt and treacle, each one pound, and rub again daily
for a week; after which baste and turn only, for a week longer, then
take it up, dry with coarse cloths, rub it well all over with peas meal
and bran mixed, equal quantities, and hang it to be smoked with
Oak lops or sawdust 2 parts
Dried fern 2 parts
Peat or bog-earth 2 parts
for three weeks. Commit it to your ham and bacon chest, to be kept
three months or longer, well embedded in malt coom and pulverised
charcoal. It will never be rancid.