The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1871-11-24

How to Cure Hams.

| ndvluS Oecn Ire4tictptIy 0skeu Dy cor
respondents as to the best method o.
curing hams, we give the following re-
cipes for curing loo lbs. Of pork hams
(which carried of the premiums offer.
ed by the Maryland State Agriculture
Society-feeliny assured they will bt
read with interest:
First Premium Mix 2t lbs. saltpetre
finely powdered, l bnsl,cl Of fire salt,
lbs. brown sugar, 4 gallon mOlasaes
Rub the meat with the mixture; pacs
with skim down. Turn over once week
and add q little salt. After being down
three or four weeks, take out, wash, and
hang up two or three weeks until it II
dry. Then smoke with hickory wood
three or fOur weeks, then bag, or pack
away in a cool place : not cellar : III
chaii or hay,
TnosAs LovE.
being cut out, must be rubbed, piece by
piece. with very finely powdered salt
pctre, on the flesh side, and where the
leg is cut oil, tablespoonful (not
hca :pcd) to each ham, desscrt-spoon!ul
to each shoulder, and about half that
quantity to each middling and jowl /;
this must be rubbed in. Then salt it BY
packing thin coating Of salt on the
flesh side Of each piece, say ! inch thick,
pack the pieces on a scaliolding, or on a
floor with strips Of plank laid few
inches apart all over it uhat is, under
the mcat) the pieces must be placed
skim-sidc down, in the following order
First layers, hams 4; second, shoulders
third, jowls; fourth, middlings-take
the spare ribs ont Of the middlings. The
meat must lie in this wise six weeks If
the weather is mild. eight if cold-the
brine being allowed 10 run of freely.
]. II. McIIExRY.
Third Premium Half bushcl of fine
salt, 3 lbs. brown sugar, g lbs. saltpctre,
gallon best molasses. Mix these in
gradients together, then rub each piece
well with tire mixture until all be alb
sorbcd. The meat must be taken out Of
the pickle once week for six weeks !;
the two first times the meat is taken out
there is TO bc a plate of alum salt added
TO the pickle once week for six weeks.
MRs. WILLIAM II. MARRIOTT.
Fourth Premium. and onc-lialf
pounds saltpctre, dried and finely pow
dercd, / busl,el best Liverpool salt, 3
pounds brown sugar, and gallon mo
lasscs. Mix all in vessel. rub the meat
we'll with same. and pack with skin side
down. The above IL the exact amOWmt
required ror i.UU0 pounds Of pork. Ar
ter being In salt for three or four weeks,
take out, wash clean the pieces, dry. and
hang il up for smoking. Three weeks
is sufficient To smoke them thoroughly
by fire made Of lirkory wood. Wien
smoked, take down and bag, or pack
away in dry chaf or cut straw. FIX
anime tlicm occasionally, and if found
10 he nj all damn, renew the packing
with dry material.
CHARLES JEssor.
a correspondent Of the Practical Far
ncr. Mt Brighton, New Jersey, noted
for having superior quality Of dried
beef and hams, sends his recipe. which
he has used for more than forty years,
" :;llont failure. Il is as follows: Forl
every 100 pounds of beef, pounds Of,
salt, 2 ounces saltpetrc, pounds brown
sugar, ! gallons water. Boil and skim.
md pour over the meat when cold. III
packed, that amount Of water
will cover the meat. For pork, pack the |
hams and shoulders together. To every
loo pounds take pounds of salt, OF. /
saltpetre, u pounds Of sugar. 4 gallons
Of water. The hams and beef for drying
may bc taken out after four weeks. To
keep the meat afler warm weather, the
pickle will have to be boiled.