To Cure Jowl and Chines.
When a hog is being cut up, take out the backbone and remove the greater part of the fat; then cut the chine in pieces about a foot long.
Split open the head and take out the brains. Next cut off the snout. Cut the head in two, and cut off the upper bone to give the cheeks a good shape. Mix three teaspoonfuls of saltpetre and one cupful of salt. Rub this over the jowl and chines. Now pack them closely in a small butter-tub, and place a piece of board and a heavy weight on top of them. Put two quarts of coarse salt in a large kettle, and, after setting the kettle on the stove, put in seven quarts of hot water. When this begins to boil, skim it carefully, and set it away to cool. When this brine is cold, pour it over the meat. Keep in a cold place. The jowl and chines will be ready for use in about three weeks; they will keep for a year.
When all the meat has been used, the brine may be scalded, skimmed, and cooled, and used again for the same purpose.