Spiced Bacon from The Scots Kitchen by F. Marian McNeill
Remove all bones and cut the sides into halves. Take about two pounds of salt and half an ounce of saltpetre and rub the skin until it sweats. Rub the bacon on
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Cooking tools:
- Chef's knife
- Kitchen scale
- Salting trough
Ingredients
- salt
- brown sugar
- Jamaica pepper
- mixed spices
- saltpetre
- A fifteen-score1 pig
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