Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Molasses | 1 tbsp (20g) | 58 |
| Salt | 1 tsp (6g) | 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
- three quarts of coarse salt
- half pound of salt-petre
- two quarts good molasses
Directions
For curing fifty pounds, allow three quarts of coarse salt, one- half pound of salt-petre, and two quarts good molasses. Add enough soft water to cover the hams. Common sized hams should be kept in this pickle five weeks, larger ones six. They should all be taken out once a week, and those which Avere on the top laid in first, and the lower ones last. They should be smoked from two to three weeks with walnut wood, or with saw- dust and corn cobs mixed. Meat smoked with cobs is very delicate.
Pieces of beef for smoking may be laid in this pickle after the hams are sent to the smoke-house, but more salt should be added.
56 . . MEATS.