5l8 SWINE IN AxM ERICA 



ders prior to smoking: "To each loo pounds of meat use 

 yYi pounds of fine salt, ij/S pounds granulated sugar and 

 four ounces saltpeter. Weigh the meat and the in- 

 gredients in the above proportions, rub the meat thor- 

 oughly with tiiis mixture and pack closely in a tierce, 

 h'ill the tierce with water and roll every se\-en days until 

 cured, which, in a temperature of 40 to 50 degrees, would 

 require about 50 days for a medium ham. Large hams 

 take about 10 days more for curing. When wanted for 

 smoking, wash the hams in water or soak for 12 hours 

 Hang in the smokehouse and smoke slowly 48 hours and 

 you will have a very good ham. While this is not tlie 

 exact formula followed in big packing houses, it is a 

 general ham cure that will make a first-class ham in 

 every respect if proper attention is given it. 



"Another method of pickling preparatory to smoking 

 includes the use of molasses. Though somewhat dif- 

 ferent from the above formula, the careful following of 

 directions cannot fail to succeed admirably. To four 

 quarts of fine salt and two ounces of pulverized saltpeter, 

 add sufficient molasses to make a pasty mixture. Two 

 pounds of brown sugar will do as well as the molasses, 

 The hams having hung in a dry, cool place for three or 

 four days after cutting up, are to be covered all o\er 

 with the mixture, more thickly on the flesh side, an I 

 laid skin side down for three or four days. In the mean- 

 time, make a pickle of the following proportions, the 

 quantities here named being for one hundred pounds. 

 Coarse salt, seven pounds ; brown sugar, five pounds ; 

 saltpeter, two ounces ; pearlash or potash, one-half ounce: 

 soft water, four gallons. Heat gradually and as tlic 



