Curing Hams.

Manawatu Herald, 15 May 1894, Page 3

Curing Hams.

An English paper gives the following recipe : — Weigh the hams, the sides, the cheeks, &c, and to every fourteen pounds allow the following proportions :— Of common salt one pound, saltpetre two ounces, and salt prunella two ounces, Found these together and mix them well, and rub them thoroughly into the meat, which lay in a pickling tub or stone trough, and for two days rub it in thoroughly,, turning the meat each day. When the second day is ended have ready a pickle composed of five pounds of common salt, seven pouuds of coarse sugar, and three pounds of bay salt. These ingredients are to be boiled in three gallons of water. When placed on the fire stir frequently, and skim off all scum as it rises. Allow the pickle to boil for a quarter of an hour, and pour it hot over the meat. The hams, sides, &c, should be rubbed and turned daily. Should the meat be small, a fortnight in the pickle, will be enough for sides and shoulders, but give the bams three weeks. If large — say, thirty pounds and upwards — give the sides, &c, three weeks and the hams four or five weeks. When you take out the pieces allow them to drain for an hour, then cover them with dry sawiust, and smoke them for from a fortnight to three weeks. Tbe pickle, if boiled, carefully skimmed, and corked closely, will keep for a couple of years, but when boiling for j use you should add two pounds each of common salt and treacle. This makes a fust rate pickle for tongues. It is a Weitcountry recipe,