For a middling-sized hog take twelve pounds of the best common salt, and one pound of saltpetre pounded very finely; rub it in well, and cover the meat about an inch thick, hams, chaps, and all; placing it with the rind downwards. Let it remain for a week; then take off the salt; turn the whole with the rind upwards; then lay the salt on again for another week. Then remove the salt, and turn it a second time; lay on the salt and let it remain four days longer. It will then be properly salted. Wipe it clean; rub it all over with dry salt; and hang it where it will have a little air of the fire, until it is dry. Then sew it up in whity-brown paper, and hang it in a dry place where no heat can come to it; and, if these precautions are taken, it will not get rusty.

The meat must be salted on a board that is well perforated with holes, to let the brine run from it; and it must be covered up closely with a coarse cloth to keep out the air; and, while salting, take care to lay the pieces as close as possible one upon the other.