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Classic
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page 137
TO CURE ENGLISH BACON.
This process is called the "dry cure," and is considered far preferable to the
New England or Yankee style of putting prepared brine or pickle over the meat.
First the hog should not be too large or too fat, weighing not over two hundred
pounds; then after it is dressed and cooled cut it up into proper pieces; allow
to every hundred pounds a mixture of four quarts of common salt, one quarter of
a pound of saltpetre and four pounds of sugar. Rub this preparation thoroughly
over and into each piece, then place them into a tight tub or suitable cask;
there will a brine form of itself, from the juices of the meat, enough at least
to baste it with, which should be done two or three times a week; turning each
piece every time.
In smoking this bacon, the sweetest flavor is derived from black birch chips,
but if these are not to be had, the next best wood is hickory; the smoking with
corn-cobs imparts a rank flavor to this bacon, which is very distasteful to
English people visiting this country. It requires three weeks or a month to
smoke this bacon properly.
--Berkshire Recipe.
TO TRY OUT LARD.
Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle
or sauce-pan; pour in a cupful of water to prevent burning; set it over the fire
where it will melt slowly. Stir it frequently and let it simmer until nothing
remains but brown scraps. Remove the scraps with a perforated skimmer, throw in
a little salt to settle the fat, and, when clear, strain through a coarse cloth
into jars. Remember to watch it constantly, stirring it from the bottom until
the salt is thrown in to settle it; then set it back on the range until clear.
If it scorches it gives it a very bad flavor.
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