A Genuine Yorkshire Receipt for Curing Hams and Bacon from Modern Cookery for Private Families by El
“Let the swine be put up to fast for twenty-four hours before they are killed (and observe that neither a time of severe frost, nor very damp weather, is favourable for curing bacon). After a pig...
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Cooking tools:
- Kitchen scale
- Chef's knife
Ingredients
- salt, 20 lbs.
- Pork, 20 stone
- saltpetre, 20 oz.
- sugar, 10 oz.
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