PIGS’ CHEEKS, to Dry.
Ingredients.—Salt, ½ oz. of saltpetre, 2 oz. of bay-salt, 4 oz. of coarse sugar. Mode.—Cut out the snout, remove the brains, and split the head, taking off the upper bone to make the jowl a good shape; rub it well with salt; next day take away the brine, and salt it again the following day; cover the head with saltpetre, bay-salt, and coarse sugar, in the above proportion, adding a little common salt. Let the head be often turned, and when it has been in the pickle for 10 days, smoke it for a week or rather longer. Time.—To remain in the pickle 10 days; to be smoked 1 week. Seasonable.—Should be made from September to March.
Note.—A pig’s cheek, or Bath chap, will require two hours’ cooking after the water boils.