I tried my hand at Mrs. Beeton's Wiltshire bacon cure this week, and I must say, it was a journey back in time. I found the process of pounding and mixing the curing salts oddly satisfying, like some ancient alchemical ritual. The saltpetre, a key ingredient for that classic pink hue, was a delightful surprise—it's not something you typically find in modern charcuterie. I had to order it online, and it arrived in a small, unassuming packet, like a tiny, savory treasure. This recipe is perfect for the patient, adventurous home cook who enjoys a good project. The waiting game—turning the bacon daily for a month, then smoking it—was a test of my patience, but the reward was worth it. The resulting bacon had a deep, rich flavor that commercial bacon can't touch. It's a bit of a commitment, but if you're up for it, give it a try. Just be prepared to wait—and to impress your friends with your old-school curing skills.