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Wiltshire Method of Curing Bacon

Cut up a moderate-sized hog, sprinkle salt upon the flitches, and let the blood drain from them for twenty-four hours. Mix thoroughly four pounds of common salt with one pound and a half of brown sugar, one pound and a half of bay salt, and six ounces of saltpetre. Rub this mixture into the flitches and turn, and rub them in every part each day for a month. Hang them up to dry; then smoke them for ten days.