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Wiltshire Bacon


A complete trimmed side, virtually a whole half-pig, soaked in brine for 4 to 5 days, then dried for up to 14 days. Sometimes smoked. Known since Eaton 1822.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

WILTSHIRE BACON. The way to cure Wiltshire bacon is to sprinkle the flitch with salt, and let the blood drain off for twenty-four hours. Then mix a pound and a half of coarse sugar, the same quantity of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt. Rub this mixture well on the bacon, turning it every day for a month: then hang it to dry, and afterwards smoke it ten days. The quantity of salts above mentioned is sufficient for the whole hog.

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