Home Cubed Pkoducts of the Hog. 129 



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 bacon. 



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. 



