Bath Chaps, or Cheeks
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
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Ingredients
Method
- Chose your cheeks from pigs not more than eight score weight.
- Split open, carefully take out all the offal, and for every stone of fourteen pounds of meat, allow Saltpetre 1 oz.
- Coarse sugar 1 lb.
- Bay salt or rock 1 lb.
- Pepper 1 oz.
- Rub the cheeks thoroughly and daily for a week;
- then turn them in the pickle for a fortnight more, when you may take them up, dry and wipe, and coat them nicely with warmed coarse oatmeal, and hang them to dry for a week.
- Smoke them a month, or only dry them in your chimney by a gentle heat.
- Oak and grass turfs must be the fuel made use of.