Welcome to the Recipe-Helpers Community!
A great place to share and discuss recipes, health, dieting, cooking tips/tricks and much more.

Health and Dieting
Secret / Copycat Recipes
Vegetarian & Vegan Recipes
Request a Recipe

We are a food lovers' Community...
Our community is here because we love food, so don't hesitate to join us now and discover just what so many people are talking about!

YES! I want to register for free right now!
Results 1 to 1 of 1

Thread: Curing Hams

  1. #1
    Recipe Feeder Easy Recipe Finder's Avatar
    Join Date
    May 2008
    Rep Power

    Curing Hams

    1 Ham -- uncooked
    1 whole Liverpool Salt
    3 6/7 lb. Salt Peter
    1/4 gal. Hickory Ashes
    1/4 gal. Molasses
    2 whole Cayenne Pepper
    1 whole Black Pepper

    Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks: then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat. I wonder what it tasted like? Now, I can drive down hill to my local Safeway and *buy* fresh meat government inspected. I wonder though, are we missing something? A lot of work, that is for sure.
    Last edited by Easy Recipe Finder; June 20th, 2008 at 12:35 AM.

Similar Threads

  1. How To Cure Hams
    By Easy Recipe Finder in forum Miscellaneous / Other
    Replies: 0
    Last Post: May 31st, 2008, 02:10 AM
  2. Curing Pork Virginia Style
    By Easy Recipe Finder in forum Advice
    Replies: 0
    Last Post: May 30th, 2008, 06:08 PM

Tags for this Thread