Many persons are prejudiced against spiced bacon, _generally_ because
they may have been deceived in the quality of that purchased at the
shops; too often indeed is the spicing resorted to that it may cover
defects which would have been too glaring if merely salted. (See Note,
No. 3.) Take a middle of well-fed large pork, and divide it into pieces
that will suit your salting tub; rub them well over, both sides, with
warmed treacle, and let them lie for a week, being rubbed and turned
every day; then take a mixture of
Bay salt, beaten fine 3 lb.
Saltpetre, beaten fine ¼ lb.
Allspice, ground 2 oz.
Black pepper 1 oz.
and rub the meat well with this on the fleshy side only, for a week,
after which turn the pieces every other day for a fortnight longer. You
may then dry it with cloths, and suspend the meat in a current of air,
being turned end for end every third day; and when ready, lay on a nice
coat of bran or pollard, and smoke with oak and beech for a fortnight,
and finish it by adding peat to your smoking fuel for a week longer.
This will be superior bacon.