Curing Hams

Ingredients

• fifty pounds of meat
• Two pounds of fine salt
• One ounce of powdered saltpetre
• Two ounces of brown sugar

Method

1. 1

   Place the meat on a board or table in the cellar, with the skin side down.

2. 2

   Mix the salt, sugar and saltpetre well together, and rub each ham all over with this mixture, putting a little of it in the hock end around the bone.

3. 3

   Rub until the meat will absorb no more.

4. 4

   Should there be any of the mixture left, use it on the meat at the end of a week, rubbing it in as before.

5. 5

   Let the hams remain in this condition for sixteen days, when they are ready to be smoked.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 83. The excerpt below is the record exactly as published.

curing ham is to allow to fifty pounds of meat Two pounds of fine salt. One ounce of powdered saltpetre. Two ounces of brown sugar

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