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Posted in Books but thought I'd put them here too:

As promised here are the recipes from the Book. All recipes are those collected by Maynard Davies Adventures of a Bacon Curer ISBN 1 - 8736674 - 64 - 3. These are exactly as they appear in the book.

Theo's Smoked Bacon Cure

40 gallons water
56 lbs fine salt
9lbs light muscovado sugar
9lbs molasses sugar
1/2oz pimento
1/2 oz juniper berries
1/2 oz coriander

Boil all ingredients in saucepan until dissolved. Use brine when cold

Theo's dry salting recipe

48lb fine salt
9lbs dark muscovado sugar
9lbs demerera sugar
14 oz saltpetre
3lbs sea salt

Spice Brine

40 gallons water
3lb bay salt
56lb fine salt
1lb 1oz saltpetre
1 1/2oz sodium nitrite
8lbs dark sugar
1/2oz coriander
1/2 oz pimento
1lb raisins
1lb currants

soak currents and raisins overnight in cold water. put currants and raisins in saucepan with all spices until cooked and dissolved. Strain into clean container and then add to brine

Quaker recipe (bacon brine)

9 gallons water
9lb fine salt
3lbs black sugar
3oz saltpetre

Penitentiary dry salted bacon (for 1000lb bacon)

16lbs fine salt
16lbs bay salt
6lbs muscovado sugar
12oz saltpetre
6oz jamaivan pepper
6oz ginger


Sweet cure

40 gallons water
50lb fine salt
1lb saltpetre
3lb bay salt
4lbs muscovado sugar
1oz coriander
2lb honey

put honey and coriander in container and boil until dissolved then pour into brine and leave to go cold. Take bacon out of cure, wash off thoroughly wrap in muslin and hang in a dry airy place to mature

Dry salted bacon (for 1000lbs bacon)

1lb saltpetre
8lb bay salt
10 lb demerara sugar
4oz black pepper
4oz coriander



That's it on thebacon recipes in the book.