Live $focfc.-&amp;lt;-Szrine Methods of curing Baton, Pork and Hams. 143 



is purfued. This is fully fhown by the various ftarements that have been made on 

 the fubject. 



There are different ways of curing the flefh of hogs, according to the intention 

 for which it is deflgn;d. When cured as bacon, it is the practice in Kent to finge 

 oft the hairs, by making a ftravv fire round the hog, an operation which is termed 

 Jivaling. 



&amp;lt;f When the flitches are cut out they fhould be rubbed effectually with a mixture 1 

 of common fait and faltpetre, and afterwards laid in a trough, where they are to&amp;gt; 

 continue three weeks or a month, according to their fize, keeping them frequently 

 turned ; and being then taken out of the trough are to be dried by a flack fire, which 

 will take up an equal portion of time with the former; after which they are to 

 be hanged up, or thrown upon a rack, there to remain till wanted. * 



Inthe making of bacon on the continent it is frequently the cuftom to have clo- 

 fets contrived in the chimneys, for the purpofe of drying and fmoking them by 

 means of wood fires.* 



Another method of curing this fort of meat is that of faking it down for pickled* 

 pork, which is far more profitable than bacon. After the hog is cleanfed of the 

 hair, and the head taken off, together with the legs and hands, and the necks, loins*, 

 and all the lean bones cut out, which will amount to nearly two thirds of the whole 

 hog, the remaining part, which is the fat or prime pork, is to be cut into pieces of 

 a fize proportioned to the circumference of the falting-tub, and every piece rubbed 

 on each fide and on every part with common fait, having fome beaten faltpetre 

 fprinkled on each. The bottom of the tub mould alfo be covered with fait, and 

 when the pork is fufncient powdered, the pieces laid in, with the rind upwards,and 

 every one prefled down with all the ftrength that can be ufed, and wedged in fo 

 clofe as to leave no apparent chafms. Over this layer is to be fpread a covering of 

 fait, with a very flight fprinkling of faltpetre, as too much makes it hard. In* 

 about a month or five weeks the brine will begin to rife, and, in -a fhort time after- - 

 wards, cover the whole furface of the tub j but if, from a defect in the fait, it fhould 

 fail to diflblve into brine within that period, it will be neceflary to make a quan 

 tity of brine and pour over the pork ; for unlefs the whole be covered with brine it- 

 will not keep well. In adding the brine care fhould be taken not to to diiturb the- 

 pieces of pork. 



* Bradley on Husbandry and Gardening, 



