1808 - The New England Cookery

To Make the Best Bacon

DDV CULINARY

To each ham put
one ounce saltpetre,
one pint bay salt,
one pint molasses,

shake together 6 or 8 weeks,
or when a large quantity is together,
bast them with the liquor every day;
when taken out to dry, smoke three weeks with cobs or malt fumes.
To every ham may be added a cheek if you stow away a barrel and
not alter the composition, some add a shoulder.
For transportation or exportation, double the period of smoaking.