Ingredients
- one ounce saltpeter
- one-fourth pound brown sugar
Directions
To cure hams and shoulders make a pickle of salt and water, with one ounce saltpeter and half a pint molasses or one-fourth pound brown sugar for each ham of ordinary size; pack hams as closely as possible in barrel, sprinkle on a little salt, and pour over them the pickle boiling hot. Let them remain two weeks, take out, drain a few days, and smoke according to taste. Corn-cobs or saw-dust are best for this purpose.
To keep hams after curing wrap in brown paper, and place in a tight bag so as to secure from flies ; or if preferred, cut ham in slices suitable for cooking, trim off the rind, and pack as compactly as possible in a stone jar; over the top pour melted lard so as to completely exclude the air. When ham is wanted for use, scrape off the^lard, jremove*a|layer of meat, and always be particular to melt the lard and return it imme- diately to the jar. Prepared in either of the above ways ham will keep through the season.
Or, to preserve smoked meats through the summer, pack in clean, sweet hay before flies come; cover the "box or barrel tight, and keep in a dry place.
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