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Bacon Cheeks, to Pickle

To about sixteen pounds of meat, take of salt and sugar each one pound, and one ounce of saltpetre thoroughly blended together; sprinkle the cheeks well with salt, let them lie till next day, then drain well, and rub in the above ingredients. Turn and rub often, and in three weeks or a month, or less, they will be fit for use. Probable cost of pickle, 4 1/2 d.