Take the chine of a well-fed hog of ten score weight, deprived of the
rind, and what fat may be considered superfluous, and rub it in all
parts effectually with
West India molasses 1 lb.
Bay salt 1 lb.
Laurel leaves, shred 1 oz.
Bay leaves 1 oz.
and let it be rubbed and turned daily for a week. Next boil together
the herbs used above, and
Marjoram a handful.
Thyme a handful.
Juniper berries, crushed 1 oz.
Rock or common salt 1 lb.
Water 3 quarts
Skim it well, and when cold, pour it to the meat, and mix with the
first pickle. Take care that the pickle completely covers the chine.
Handle it attentively three weeks, and wipe it dry. It must be well
coated with bran first, and pea-flour over that, and smoked with
Oak lops 2 parts
Dried fern 2 parts
Beech or birch chips 2 parts
for a fortnight or more. One half of it will be exceedingly good, if
coated with the gelatine composition, and kept three months; the other
half may be baked, and eaten cold.