Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- one ounce of saltpetre in fine powder mixed
- three ounces of very brown sugar
- eight ounces of bay-salt
- four ounces of common salt
- one pound of treacle
- an ounce of ground black pepper is often mixed
- three ounces of bruised juniper-berries are rubbed on to the meat before the sal
- 14 lbs
- salt
Directions
For several successive years, after first testing the above receipt, we had it adopted for curing bacon, with even more highly satisfactory results, as it was of incomparable flavour, and remained good for a great length of time, the vinegar preserving it entirely from becoming _rusted_. Well-fed pork of delicate size was always used for it, and excellent vinegar. The ingredients were added in the proportions given in the receipt for the Suffolk ham which preceeds this, and the same time was allowed for the salting and smoking.
(_Bordyke Receipt._)
After the hams have been rubbed with salt, and well drained from the brine, according to our previous directions, take, for each fourteen pounds weight of the pork, one ounce of saltpetre in fine powder mixed with three ounces of very brown sugar; rub the meat in every part with these, and let it remain some hours, then cover it well with eight ounces of bay-salt, dried and pounded, and mixed with four ounces of common salt: in four days add one pound of treacle, and keep the hams turned daily, and well basted with the pickle for a month. Hang them up to drain for a night, fold them in brown paper, and send them to be smoked for a month. An ounce of ground black pepper is often mixed with the saltpetre in this receipt, and three ounces of bruised juniper-berries are rubbed on to the meat before the salt is added, when hams of a very high flavour are desired.
Ham, 14 lbs.; saltpetre, 1 oz.; coarse sugar, 3 oz.: 8 to 12 hours. Bay-salt, 1/2 lb.; common salt, 4 oz.: 4 days. Treacle, 1 lb.: 1 month. To heighten flavour, black pepper, 1 oz; juniper-berries, 3 oz.