474 IOWA DEPARTMENT OF AGRICULTURE 



animal should ever be permitted to cool off until after it is disemboweled 

 Cut up the carcass as soon as it is through dripping. Saw or split the 

 backbone. Let it and the spare rib remain on the side, and make them 

 as long as you can. Hams and shoulders small. Hams to sell readily 

 should weigh from 15 to IS pounds. * * * 



To half bushel fine salt add half pound pulverized saltpeter, 1 pound 

 finely ground black pepper, 4 pounds brown sugar; mix thoroughly. Rub 

 ham with mixture. Pack in box, skin side down. Apply double handful 

 of mixture to flesh part of each ham. Then apply plenty of clean salt, 

 never permitting the meat to touch, without salt being between, covering 

 all parts and filling every crevice, and let them I'emain in the salt six 

 weeks. 



After being in salt six weeks, select a clear day, string each ham, and 

 dip in a boiling solution of 1 pound borax dissolved in 15 gallons of 

 water and hang up high in a dark smokehouse (the higher the better) 

 and smoke, using green hickory wood. Smoke daily for two weeks or 

 more, as preferred. By April 1 at latest, hams should again be dipped 

 in boiling water, to cleanse them from all impurities, wrapped in paper, 

 then cloth, and this pa'nted with some cheap mineral paint. Hang up 

 again and leave until used or sold. 



Two methods which have been successful!'-: used by Virginia farmers 

 are described by Dr. Magruder as follows: 



(1) On the fleshy surface of each ham ruo in thoroughly fine saltpeter; 

 use one tablespoonful to a 15-pound ham, and vary the amount according 

 to size of ham. Then pack away for 4 to 6 hours, with flesh side up. In 

 order to give the saltpeter time to strike in; then take up and rub well 

 with salt and pack away, using plenty of salt. As they are packed away 

 they should be pressed into plump, symmetrical shape while soft. Pack 

 near top of bulk, and never over 2 14 or 3 feet deep. If they are packed 

 deep and have other meat put on top of them, they will be mashed flat 

 and out of shape. They remain packed in plenty of salt for 6 weeks, when 

 they are taken up, well washed, and when nearly dry about one teaspoonful 

 of powdered borax is sprinkled over the fleshy surface from a large pepper- 

 box. The borax is to keep off skippers. They are then hung up by the 

 hock and smoked lightly on damp days with hickory chips. "When about 

 9 months old they are sold. The hogs average about 180 pounds, making 

 hams from 10 to 18 pounds. * * * 



(2) Salt lightly one or two days to bring out blood; then to each 100 

 pounds of hams use 8 to 10 pounds of salt, 2 ounces saltpeter, 2 pounds 

 brown sugar, and 1 ounce of red pepper; add to 4 or 5 gallons of water 

 in a tub and thoroughly mix. This brine should be strong enough to 

 float a fresh egg. Place hams in a tight barrel and pour brine mixture 

 on till hams are all covered. After remaining in brine 4 to 6 weeks, hang 

 up by hock and smoke gently several weeks with hickory chips. Early 

 in March, before warm days, when flies begin to move, wrap' each ham in 

 paper and put in a bag and rehang. By late summer the hams are ready 

 for market. 



The method of preparing the famous Smithfield hams of Virginia is 

 fully described in a report of the Bureau of Animal Industry of this depart- 



