How to Cure Hams
- Ready In:
- 984hrs
- Ingredients:
- 6
- Yields:
-
90 pounds
ingredients
- 100 lbs ham
- 3 ounces saltpeter
- 1 pint salt
- 1⁄2 lb brown sugar
-
After 24 hours
- 2 pints salt
- 1⁄8 lb black pepper
directions
- Use only corn fed hogs.
- Mix the last three ingredients thoroughly and rub over the hams (being certain to get plenty in the hock) and let stand for 24 hours.
- Then rub the meat with the remaining salt and pepper.
- Let stand for five days and then rub meat again with fine salt.
- Set aside in a cool place for 30 days (a good curing temperature is approximately 40F).
- At the end of that time, hang the meat up and brush off salt.
- Have hams smoked at a good smoke house, smoking them for ten days with hickory or apple wood.
- When finished, dust entire surface of hams with ground red pepper; wrap carefully in brown paper, followed with muslin bags.
- Hang up with the hock down.
- Hams prepared in this manner will keep indefinitely, and flavor and quality improves with time.
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RECIPE SUBMITTED BY
Molly53
United States