Bacon To Cure No 3
For sixty pounds' weight of pork take three pounds of common salt, half
a pound of saltpetre, and half a pound of brown sugar. The sugar must be
put on first and well rubbed in, and last of all the common salt. Let
the meat lie in salt only a week, and then hang it at a good distance
from the fire, but in a place where a fire is constantly kept. When
thoroughly dry, remove it into a garret, and there let it remain till
wanted for use.