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Hog's Cheeks, to Cure

Take out the snout, split open the head, and remove the brains. Cleanse and trim the head, and strew salt over it. Let it lie for two days, then put it into a brine made by boiling one pint of bay-salt and one quart of common salt, half an ounce of saltpetre, and half a pound of sugar, in three quarts of water, until dissolved. Cover the cheeks with the brine, and let them lie in the pickle for a fortnight, turning them every other day. Drain, and let them hang in smoke for a week. Sufficient for one head. Probable cost, 3s.