Chose your cheeks from pigs not more than eight score weight. Split
open, carefully take out all the offal, and for every stone of fourteen
pounds of meat, allow
Saltpetre 1 oz.
Coarse sugar 1 lb.
Bay salt or rock 1 lb.
Pepper 1 oz.
Rub the cheeks thoroughly and daily for a week; then turn them in the
pickle for a fortnight more, when you may take them up, dry and wipe,
and coat them nicely with warmed coarse oatmeal, and hang them to dry
for a week. Smoke them a month, or only dry them in your chimney by a
gentle heat. Oak and grass turfs must be the fuel made use of.