Portage sentinel. [volume] (Ravenna, Ohio) 1845-1854, 1851-11-24
Method of Curing Prize Hams.

The hams Of MARYLAND and Virginia
have long enI'yed n wide celebrity. Al
| the last exhlbi lon Of the Mary lind Sia:e
| Agricultural Society, four premiums we're
awarded for hams. We are informed bv
those who had The opportunity Of examin.
ing them, that they we're OF the first quail.
| ty. The following are tie receip,s ty
which The hams nre cured.
T. E. HanaListon's Rscipe, 1st PreB1.
nm.-ro every 100 pounds polk, nike
pounds Of e. A salt, 2 ounces sel,pe,re, 9
pounds brown sugar, ! ounces Of potash,
and gallons of waier. Mix tho above
and pour the brine over the meat, after it
has laid in The tub some Two dnys Let
the hams remain six y eeks in brine, and
then be dried several days before smoking.
have generally had he nent rubted with
fine ,sait when it is packed d1wn. The
meat should be perfectly cool before pack :,
ing. - -
j. GAsau's reccre 2d premium.
100 pounds pork, take hall a bushel and
hail peek oi salt, 3 pounds sallpetre, 8
pounds sugar, and 3 quar:s molasses.-
Mix rub The bacon with il well; keep Oh
for four weeks in all; bu: al The end of 9
days take out the hams, aud put those
which were at the top, AT the bottom. '''''
Il. BfOoks. jr.s recipe, Sd premium
One bushel fine salt, nall bushel ground
alum salt, one and a half pounds saltpetre
10 the, thousand pounds pork, left to lie in
pickle four weeks, huhg up and smoked
with hickory wood uLlI The Ind becomes
dark brown.
c d. Sf"glmf's rcc,pe, 4M premium.
To 100 pounds green hams, take 8
pounds ground alum SALT 2 pounds brown
sugar or m'lassrs equivalent, 2 ounces
sallpelre, 2 ounces penrlash. A gallons
water; Dissolve We !, skining off the scum
arising on the surface. Pack the hams
compactly in tight vessel or cask, rubbing
the & shy par. with fine salt, 10 q day or
two pour tho above pickle over the meat,
taking cnre 10 keep it covered with the
pickle. In four or six weeks, according
to the size and weight cf the hams, (thnt is
10 say, the longer period for heavy hams)
hang up to smoke, hook up, smoking with
green hickory wood. have put up hams
for the last twelve or fifteen years by The
above recipe with uniform success, equal at
all times TO the sample now presented. @
To .he above we add The following, which /,
we, as well as many others, have very sat,
isfnctorily proved: :
For every one hundred pounds of m at,
take five pin,s of good molasses, (or five
pounds o. brown sngar,) five ounces saltpe.
re, and eight pounds rick salt add three
gallons of water, and boil the ingredients
over gentle FIRE, skimming off the froih or
scum as it rises. Continue the boiling un.
til the salt, &C., is ssolyed. Have the
hams nicely cut on] trimmed, packed in.
casks with the shank end down, as the,
pickle, will thus strike in better. When
.he pickle, prepared as above, is cooled to
blood heat. pour it over the hams. They.
may lie in pickle from two 10 six weeks.
according to the size OF the pieces, or the
state Of the weather, moro time being re.
quired in cold, than in warm weather =
Beef, or mutton hams, intended for smok-
ing and drying, may be curod according TO
this mode, and viii be found excellent.
Much of the goodness of hams depends
on smoking They should be hung at
such distance from the fire, as not to be /,
heated. They should also, be hung up
with the shank end downward, = as this will
prevent the escape Of their juices by drop.
ping, Small hams. wanted for immediate
use, will answer with two weeks smoking,
but larger ones, and those wanted for keep.
ing. should be smoked four weeks or mores
Procr estimation is the tn iei Of time. ''-' ~