Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

METHOD OF PREPARING BACON, HAMS, AND HUNG BEEF.

Meat, when salted, is sometimes dried, when it gets the name of bacon, ham, or hung beef.

The drying of salt meat is effected either by hanging it in a dry and well-aired place, or by exposing it at the same time to wood smoke, which gives it a peculiar flavour, much admired in Westphalia hams and Hamburgh beef, and also tends to preserve it, by the antiseptic action of the pyrolignic acid. When meat is to be hung, it need not be so highly salted.

The method of preparing bacon is peculiar to certain districts. The following is the method of making bacon in Hampshire and Somersetshire:—

The season for killing hogs for bacon is between October and March. The articles to be salted are sprinkled over with bay-salt, and put for twenty-four hours in the salting trough, to allow the adhering blood to drain away. After this they take them out, wipe them very dry, and throw away the draining. They then take some fresh bay-salt, and heating it well in a frying-pan, rub the meat very well with it, repeating this every day for four days, turning the sides every other day.

If the hog be very large, they keep the sides in brine, turning them occasionally for three weeks; after which they take them out, and let them be thoroughly dried in the usual manner.