Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-11-18

Having been frequently asked by corresnond-
ents as to the best method of curing hams, we
give the following recipes for curing | 900 his
of pork hams-which carried of the premiums
offered by the Maryland State Agricultural
Society-feeling assured they viii be read with
interest:
First premium.-Mix 2H lbs. saltpetre. finely
powdered, y bushel fine salt, ID. brown sugar.
gallon molasses Rub the meat with the mix
ture. pack with skin down. Turn over once a
week, and add a little salt. After being down
three or four weeks, take out, wash and hang mn
two or three weeks, until it is dry. Then smoke
with hickory wood three or four weeks tban
bag, or pack away in a cool place-not a cellar
in chaff or hay.-Th0mas Lore.
Second prernism.-The meat being cut ont
must be rubbed piece by piece, with very finely
powdered saltpetre, on the flesh side and where
the leg Is cut oft, table spoonful mot heapeaD
to each ham, desserts PEG M ul to each shoulder
and about half that quantity tie each middling
and iowl; this must be rubbed in. Then salt il
10y packing a thin coating of salt on the flesh
side of each piece, say half an inch thick. mack
the pieces on scaffOldng, or on a floor with
strips of plank laid a few inches apart all over il
THAT Is, under the meat; the pieces must he
placed skin side down, in the following order
First layers, hams; second, shoulders; third
JOwls; fourth, middlings-take the spare ribs.
out OF the middlings. The meat must lie in
this wise six weeks ii the weather is mild eight
II c0ld-the brine being allowed to run OFF freely
J. HoUdrd AcIenry.
THIRD PremiHm.-Half bushel of fine salt, III,
brown sugar, 2k Id. saltpetre, \ gallon best mo-
lasses. Mix these ingredients together. then rub
cacH piece Ven with the mixture until all be
absorbed. The meat must be taken out of the
pickle once a week for six weeks; the two frs.
times the meat is taken out there is to be plate
OF alum salt added to the pickle.-.Nrs. Wfl,tar
II. Marriott.
Fourth PremiEn.-Two and one-half III. salt
petre, dried and timely powdered, y bushel best
Liverpool salt, Id. brown sugar, and x gallon
molasses. Mix all in a vessel. rub the meat we'll
with same and pack with skin down. The above
is the exact amount required for |, 900 H. OF pork
After being in salt three to four week s. take out,
wash clean the pieces, dry, and hang it up for
smoking. Three weeks is sufficient to smoke
them thoroughfy-by fire made OF hickory wood,
When smoked, take down and bag, or pack away
in dry chan or cut straw. Examine them occa-
siOnally and IL found to be at all Damp renew
the packing with dry material.-Charles lesson
correspondent of the Practical Fcrsser at
Brighton, n. j., noted for having a superior
quality of dried beef and hams, sends his recipe.
which he has used for more than forty wears
without failure: 1t is as follows For every
100 lbs. of beef, lbs. of salt, OF. saltpetre Z
lbs brown sugar, gallons OF water Boil and
skim, and pour over the meat when cold. If
properly packed, that amount Of water will
cover the meat. For pork, pack the hams and
shoulders together. TO every 100 lbs take lbs.
of salt, or saltpetre, lbs. of sugar, gallons
of water. The hams and beef for drying NAV be
taken out after four weeks. To keep the meat
after warm weather, the pickle will have to be
bOilcd.-COUntry Gentlemen.