Martin County NcArchives News.....Putting Up Bacon 1819
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Connie Ardrey n/a November 21, 2007, 9:38 pm

Carolina Centinel 1819
11 Dec 1819

From the Raleigh Star - Mr. Henderson, As the season is approaching when House-
keepers will be required to put up their bacon, I send you for publication, my 
method, which has for many years succeeded in excluding the bugs.

After your joints are quite cold, set them on end in a cask, as thick as they 
can stand, then to four gallons of water, add eight pounds of coarse salt, two 
ounces of salt-peter, and one pint of molasses, or two pounds of brown sugar. 
Boil them together, take off the scum that rises and when quite cold, cover 
the joints, or bacon of any kind, beef or neats tongues, &c. with pickle of 
the above consistency. Let them remain in the pickle from ten to fifteen days, 
after which they must be smoked sufficiently, before the warm weather 
commences. When dry, set them upon an end, as before, and cover them with 
ashes. It is immaterial what kind or quality of ashes are used, provided they 
be dry - indeed, sand would answer as well, were it not for the grit being 
insinuated into the meat.

Jesse F. Jones
Spring Grove, Martin County, Nov. 8

[The plan heretofore recommended of washing the Bacon in a strong decoction of 
Elder leaves, is thought to be effectual in exluding flies.] - Editor


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