To Cure Hams
100 lbs of ham (corn fed hogs)
3 oz salt peter
1 pint fine salt (best quality)
1/2 lb brown sugar
Mix thoroughly the last 3 ingredients and rub over the hams
and let stand for 24 hours. Then rub meat with:
2 pints fine salt
1/8 lb black pepper
1 - Let stand for 5 days and then rub meat again with fine salt.
2 - Set aside for 30 days.
3 - At the end of 30 days, hang the meat up and brush off the salt.
4 - Have hams smoked at a good smoke house, smoking them for 10 days with wood.
5 - When finished fub entire ham with red pepper, wrap carefully in brown paper
and then in muslin bags and hang up with the hock down.
6 - Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time.