"To make the best Bacon"

by Kat Kinsman, Posted Sep 6th 2007 @ 6:29PM

Goodness, how I love the good folks at Project Gutenberg for unearthing such dusty, salty little gems.

To make the best Bacon

To each ham put one ounce saltpetre, one pint bay salt, one pint
molasses, shake together 6 or 8 weeks, or when a large quantity is
together, bast them with the liquor every day; when taken out to dry,
smoke three weeks with cobs or malt fumes. To every ham may be added a
cheek, if you stow away a barrel and not alter the composition, some
add a shoulder. For transportation or exportation, double the period
of smoaking.

American Cookery: The Art of Dressing Viands, Fish, Poultry, and Vegetables
by Amelia Simmons, an American Orphan - 1796

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Filed Under: Guilty Pleasures, Bacon