Curing Wiltshire Bacon

Sprinkle each flitch with salt and let the blood drain off for twenty four hours. Then mix a pound and a half of coarse brown sugar, the same quantity of Basalt, 6 ozs of saltpetre and 4 lbs of common salt and rub this well on the bacon turning and wetting it in every part daily for a month then hang it up to dry. You can have it smoked if you like.