Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten pounds salt
- one-fourth gallon molasses
- two pounds ground sugar
- five ounces saltpetre
- four ounces black pepper
- one tablespoon soda
- four gallons of water to the hundred pounds
- one size as possible
- pepper
Directions
For each hundred pounds of meat, use ten pounds salt, one-fourth gallon molasses, or two pounds ground sugar, five ounces saltpetre, four ounces black pepper (ground) one tablespoon soda. Put the whole into an iron kettle and boil; skin and lift out into a wooden vessel to cool. Having packed your hams in barrel and weighted down, pour on your brine. Leave them in brine from four to five weeks, according to size. Have them as near one size as possible, so they can all cure alike. It requires about four gallons of water to the hundred pounds. Add pepper after it has been boiled and skinned. Smoke with hickory wood, with a little sulphur to prevent fly. — Miss Lanter- tnan.