Cobbett’s Receipt for Curing Bacon from Modern Cookery for Private Families by Eliza Acton
“All other parts being taken away, the two sides that remain, and which are called flitches, are to be cured for bacon. They are first rubbed with salt on their inside, or flesh sides, then placed...
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Cooking tools:
- Curing tub
- Mixing bowl
Ingredients
- hams
- brine
- fine bacon
- pork
- bran
- cured
- bacon
- salt
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