To Cure Bacon In The Wiltshire Way
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Ingredients
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1-1/2 lb. of coarse sugar, 1-1/2 lb. of bay-salt, 6 oz. of saltpetre, 1 lb. of common salt.

Method
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Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients well together and rub it well into the meat, which should be turned every day for a month; then hang it to dry, and afterwards smoke it for 10 days.

Source: Mrs Beeton's Book of Household Management (1861)
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