HOME-CURED PORK 87 



cured ham. I have used his recipe ever since, and with great satis- 

 faction. 



To 100 pounds of meat use 



8 pounds of clean pulverized rock salt, 



3 pounds of brown sugar, 



2 ounces of pulverized saltpetre, 



2 ounces of bicarbonate of soda (cooking soda), 



4 ounces of red pepper. 



After the hams are thoroughly cooled, rub in the above mixture 

 well and place them in a tub or box and let them remain in this 

 container for one week. 



Make a brine of the above mixture, which should be boiled and 

 strained through a cloth, and left till cold. Then after brushing the 

 dry mixture from the hams, place them in a tub or large earthen 

 jar or any receptacle that is big enough to hold them, and pour 

 brine over them, so that they will be entirely covered. Place 

 a floating cover over the hams, and on this cover a heavy weight so 

 as to hold the hams under the brine, and leave them for one week, 

 after which they can be taken out and smoked, if desired. Should 

 you not wish to smoke these hams, they can be left in this brine and 

 used as needed, until hot weather. 



The bacon and shoulders, back meat and fat meat can all be 

 cured in like manner. 



This method of curing produces a very delicate and choice 

 product and would be termed a "mild cure" for hams and bacons. 



The manner of smoking can be done as preferred, but we use 

 many of our hams without smoking at all, if used before hot 

 weather comes on. 



Such portions of ham and shoulders as are not to be smoked 

 may be left in the brine as mentioned heretofore until such time 

 as insects might appear. If one. wants to keep the smoked hams 

 for any length of time they should be securely covered with canvas 

 and either white washed or packed in bran or oats. The room 

 where cured meats are kept should be as cool and as dark as 

 possible. 



