CURING HAMS AND BACON

CURING HAMS AND BACON For each hundred pounds of ham: Make a pickling brine of ten pounds of salt, two pounds of brown sugar, two ounces of salt peter, one ounce of red pepper. About 4 gallons of water or just enough to cover the hams.

First rub hams with common salt and lay them in a tub. Then take the above ingredients, put them into a vessel over the fire and heat it hot, stirring it often.

Remove all the scum, allow to boil 10 minutes. Let cool, pour over the hams, after laying in this brine 5 or 6 weeks. Take out. Hang up to drain. Wipe well. Then smoke with hickory from 2 to 3 weeks. Pieces of bacon in the brine should only be left in for 2 weeks.

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