Required: One and a half pounds of coarse brown sugar. One and a half pounds of bay salt. Six ounces of saltpetre.

Sprinkle the flitches well with some extra salt, and leave them to drain for twenty-four hours to remove any blood.

Next powder the above ingredients, and mix them well together, rub the mixture into the bacon, and leave some of it on and some under the meat, which should be lying skin side downwards; force some of the pickle up into the bones. Keep the bacon in the pickle from three to four weeks, turning it every day. Then, if it is not to be smoked or brushed over with essence of smoke - so much used these days - wipe it dry, rub it over with fresh, dry salt, and hang it up in fine muslin bags, carefully closed and stitched in order that flies cannot find their way in.