Curing Beef and Ham

Ingredients

• 6 lbs. salt
• 1 oz. saltpetre
• 4 oz. New Orleans sugar
• ^ gallon sorghum molasses
• 3^ gal. water

Method

1. 1

   Boil and skim the mixture; when cold, pour it over the meat.

2. 2

   If the meat is bloody, pour off the brine, scald it, and when cold pour over the meat again.

3. 3

   If the meat is a ham or shoulder to be smoked, it should lie in the brine for 20 to 30 days, then hang up to smoke.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 129. The excerpt below is the record exactly as published.

CURING BEEF AND HAM— For beef use 6 lbs. salt, 1 oz. salt- petre, 4 oz. New Orleans sugar, ^ gallon sorghum molasses, 3^ gal. water; boil and skim the mixture; when cold, pour it over the meat, and if the latter is bloody pour ofp the brine, scald it, and when cold pour over the meat again. If the meat is a ham or shoulder to be smoked, it should lie in the brine 20 to 30 days, and then be hung up to smoke. Beef to be dried should be treated in the same way, but corned beef lies in the brine until it is used up. HAMS, TO CURE — To each green ham of 18 lbs. use 1 dessert- spoon of saltpeter, ^ lb. of brown sugar applied to the fleshy side of the ham and about the hock; cover the fleshy -side with fine salt ^ inch thick, and pack away in tubs; let remain from 3 to 6 weeks, ac- cording to size. Before smoking, rub off any salt that may remain on the ham, and cover well with ground pepper, particularly about the bone and hock, hang up and drain for 2 days; smoke with green wood for 8 weeks, or until the rind assumes a light chestnut color. The iDepper is an effectual preventive of the fly. (An extra recipe.) A Southern Rule for Curing Meat — For 250 lbs. of beef or hams and shoulders, use 16 lbs. salt, 8 gal. water, 4 oz. saltpetre

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