. Cassell's dictionary of cookery : containing about nine thousand recipes . that of salt in a dissolved state; there-fore, change the salt often—once in fom- or fivedays—let it melt and sink in, but not lie too long;change the flitches every ten days; put that atbottom which was flrst on the top. This modewill cost a great deal more in salt than the sop-ping mode, but without it the bacon will not beso sweet and fine, nor keep so well. The timerequired in making the flitches suificiently saltdepends on circumstances. It takes a longertime for a thick than a tliin flitch, and longer indry than
. Cassell's dictionary of cookery : containing about nine thousand recipes . that of salt in a dissolved state; there-fore, change the salt often—once in fom- or fivedays—let it melt and sink in, but not lie too long;change the flitches every ten days; put that atbottom which was flrst on the top. This modewill cost a great deal more in salt than the sop-ping mode, but without it the bacon will not beso sweet and fine, nor keep so well. The timerequired in making the flitches suificiently saltdepends on circumstances. It takes a longertime for a thick than a tliin flitch, and longer indry than in damp weather, or in a dry than ina damp place; but for the flitches of a hog ofseven or eight stones, in weather not veiy diyor damp, about six weeks may do; and as theflitches should be fat, it receives little injuryfrom over salting. Bacon, To Gut up a Pig for.—In apig of fair size, the chine, which is excellent forroasting or boiling, is cut from between the sidesor flitches as showTi in the diagram; but if thepig is small the flitches should be di\ided do^Ti. SECTIONAL DIAGRAM OP BACON PIG. The Chine. b The Head. c The Leg. D The FUtch. .: .e The Shoulder. the chine. The shordders may be left attachedto the sides, or separated according to the sizeof the pig. The legs are made into hams, andthe sides form what is bacon proper. The heador cheek is either boiled, collared, or inner fat is melted for lard; aad the piecescut off in trimming the joints are used forsausages, pies, brawn,.and other purposes {^ceBra-^^Ti, Ham, Lard, Pigs Cheek, &c., Pork). BAG (41) BAG Bacon, To Smoke.—Bacon and hamsmay be smoked at home by being hung np inthe chimney of a fire in which wood only isburnt. Fir or deal must not be used. The bestis oak, and its sawdust, if it can be the operation is best—because moie slowlyand uniformly—performed in buildings speciallyconstructed for the pui-pose. The Westphalianhams, principally cmed at Hamburg, are smokedin e
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1892
