The Manner of Curing Wiltshire Bacon
Sprinkle each flitch with salt, and let the blood drain off for twenty four hours; then mix one pound and a half of coarse sugar, ditto of bay salt, not quite so much as half a pound of saltpetre, and a pound of common salt, and rub it well on the bacon, turning it every day for a month; then hang it to dry, and afterwards smoke it ten days. The above salts are for the whole hog.