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PORK, PICKLED (another way)

Every part of the pig which is thin and streaky may be converted into pickled pork, but the fillet and breasts are the portions best suited for this purpose. Cut the meat into pieces, and put these on a layer of crushed salt at the bottom of an earthen pan, packing them as closely as possible. Cover with a mixture of fifteen parts of salt and one of saltpetre. Lay on the top a cloth folded in four, and above the cloth a round board bearing several heavy stones. If the pork is wanted for immediate use, remove it at the end of five or six days; but if it is wished to preserve it for a considerable time, let it remain longer in salt.