Recipes > Meat > Pork > To Dry Pigs' Cheeks

To Dry Pigs' Cheeks


  • salt
  • 4 ounces of saltpetre
  • 2 ounces of bay-salt
  • 4 ounces of coarse sugar


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 check, or Bath chap, will take about 2 hours after the water boils.


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The Book of Household Management (1861).

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