Super-Excellent Bacon
From Modern cookery, in all its branches, 1884
Serves 2
Use well-fed pork for best results.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 240. The excerpt below is the record exactly as published.
SUPER-EXCELLENT BACON. For several successive years, after first testing the above receipt, we had it adopted for curing bacon, with even more highly satis- factory results, as it was of incomparable flavour, and remained good for a great length of time, the vinegar preserving it entirely from becoming rusted. Well-fed pork of delicate size was always used for it, and excellent vinegar. The ingredients were added in the pro- portions given in the receipt for the Suffolk ham which preceeds this, and the same time was allowed for the salting and smoking HAMS. {Bor dyke Receipt .) After the hams have been rubbed with salt, and well drained from the brine, according to our previous directions, take, for each fourteen pounds weight of the pork, one ounce of saltpetre in fine powder mixed with three ounces of very brown sugar; rub the meat in every part with these, and let it remain some hours, then cover it well with eight ounces of bay-salt, dried and pounded, and mixed with four ounces of common salt : in four days add one pound of treacle, and keep the hams turned daily, and well basted with the pickle for a month. Hang them up to drain for a night, fold them in brown paper, and send them to be smoked for a month. An ounce of ground black pepper is often mixed with the saltpetre in this receipt, and three ounces of bruised juniper- berries
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