A New Way To Smoke Hams

Ingredients

• the barrel
• four gallons of water
• eight pounds of salt
• five pints of molasses
• four ounces saltpetre

Method

1. 1

   Smoke the barrel for eight days over a slow fire of hard wood.

2. 2

   Pack the hams in the barrel and pour over them a cooled brine made from the ingredients.

3. 3

   They will be cured in eight or nine days and can be kept in the pickle for a year without damage.

As published

This recipe was extracted from Buckeye cookery (1892), page 275. The excerpt below is the record exactly as published.

A New Way To 8MoKE Hams.—Smoke the barrel, in which the hams are 1G to be pickled, by inverting it over a kettle containing a slow fire of hard he wood, for eight days (keeping water on the head to prevent shrinking); in i this barrel pack the hams, and pour over them, after it has cooled, a brine made in the proportion of four gallons of water, eight pounds of salt, five pints of molasses, and four ounces saltpetre

Cook this with the app: pantry check, scaling, and the assistant.