This process is called the "dry cure," and is considered far
preferable to the New England or Yankee style of putting prepared
brine or pickle over the meat. First the hog should not be too large
or too fat, weighing not over two hundred pounds, then after it is
dressed and cooled cut it up into proper pieces; allow to every
hundred pounds a mixture of four quarts of common salt, one quarter of
a pound of saltpetre and four pounds of sugar. Rub this preparation
thoroughly over and into each piece, then place them into a tight tub
or suitable cask; there will a brine form of itself from the juices of
the meat, enough at least to baste it with, which should be done two
or three times a week; turning each piece every time.
In smoking this bacon, the sweetest flavor is derived from black birch
chips, but if these are not to be had, the next best wood is hickory;
the smoking with corn-cobs imparts a rank flavor to this bacon, which
is very distasteful to English people visiting this country. It
requires three weeks or a month to smoke this bacon properly.
Berkshire Recipe.