If needed for summer use, begin toward the end of March to dry-salt some breasts of pork for four days, then pack them tight in a salting tub and cover over with a thin layer of salt. Pour over them a freshly made, and highly salted brine, place on top a perforated cover, and lay over some heavy stones, so that the breasts are entirely submerged, and leave them in this state until needed, setting the tub in a cool well-aired place.

This salt pork will keep well until the fall, although it will be much saltier than if prepared in the usual way. The usual way is to wash the breasts and put them in brine in a special salting tub without any other meat; use a fork to remove them from the brine, as the hands use fermentation, and when the salt pork is needed for use, it can be unsalted in cold water for saveral hours or till sufficiently done. Bacon or smoked salt pork is prepared the same, putting it in a brine half as strong and keeping it in a 50 degree Fahrenheit temperature, but no more Drain and dry in an aired place, then smoke for three days in the cold.