To Cure Hams Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
100 lbs: Ham,
3 ounce: Salt peter,
1 pint: Salt, kosher
1/2 lbs: Brown sugar,
*also:,
2 pint: Salt,
1/8 lbs: Pepper,
Directions:
*** The "recipe" specifies ham from corn-fed hogs, and "fine salt
(best quality)". Since kosher salt is commonly available today, and
contains no iodine, I changed the ingredients to specify it. Mix
thoroughly the salt peter, 1 pint salt and brown sugar and rub over
the hams and let stand for 24 hours. Then rub the meat with the
pepper and part of the remaining salt. Let stand for 5 days and then
rub meat again with fine salt. Set aside for 30 days, hang the meat
up and brush off the salt. Have hams smoked at a good smoke house,
smoking them for 10 days with wood. When finished, rub entire ham
with red pepper, wrap carefully in brown paper and then in muslin
bags and hang up with the hock down. Hams prepared in this manner
will keep indefinitely, and flavor and quality improve with time.
Source from luhu.jp
(best quality)". Since kosher salt is commonly available today, and
contains no iodine, I changed the ingredients to specify it. Mix
thoroughly the salt peter, 1 pint salt and brown sugar and rub over
the hams and let stand for 24 hours. Then rub the meat with the
pepper and part of the remaining salt. Let stand for 5 days and then
rub meat again with fine salt. Set aside for 30 days, hang the meat
up and brush off the salt. Have hams smoked at a good smoke house,
smoking them for 10 days with wood. When finished, rub entire ham
with red pepper, wrap carefully in brown paper and then in muslin
bags and hang up with the hock down. Hams prepared in this manner
will keep indefinitely, and flavor and quality improve with time.
Source from luhu.jp