Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-12-04

by one of our Richmond merchants. NJ.
l. Cut the ham round, short. and
smooth. Cut the foot off at the hook
joint.
2. Rub on the flesh side of the ham
one tablespoonful of pure, pulverized salt
petre mot the ordinary kind.
3. Rub on each ham two tablespoonfuls
of nice molasses, allowing It to dry for an
hour.
4. Put on the ham a plenty OF nice,
fine salt, not emitting the hook end;
pack the hams in bulk, flesh side up, to,
say, 100 to 1.00O pounds, in cellar or
any cool place, where it will not freeze;
cover the face well with plenty OF salt.
8. Allow the ham to remain in salt
from ten to fifteen days of salt-taklng
weather. as I'm very cold, dry weather
salt does not pentrate. Discretion must
be used so as not to allow the pork 10
remain in salt too long or too snort q
time If the weather is suitable and SAT-
good. one day in salt for eacn pound
the ham weighs, or. say, ten days for a
ten-pound ham. is sufficient.
G. Brush off all dry salt; wash clean
in water little warm; before drying
sprinkle plentifully on the face and mock
end with ground black pepper and allow
it to dry little.
7. Hang UP the ham by string put
through the skin at the hook end; hang
closely, but not touching; kindle the
smoke early i'm the morning, and make II
with hickory wood If possible; otherwise.
old oak wood keeping the fire smothered
with water and chips made from the
same material; great care shoulu De
taken not to allow the wood 10 blaZe any
more than lust enough to make smoke;
1
the bacon. This requires the greatest
care and undivided attention. Continue
the smoke until the skin assumes light
brown or ginger-cake color. Should II
he desired for the bacon to remain IN
the smoke-house, once week, ana on
damp. rainy day, make one smoke put
ting on the fire few cedar Doughs OF
few pods of red pepper This VIII pre-
vent I'm nearly every instance, the app
pearance OF the fly.
MIR. f. M. TODD'S RECEIPT.
From the Southern Planter)
I The hams are placed in large tray
Of fine Liverpool salt. Then the hesh
surface IS sprinked with Underground
crude saltpetre until the hams are as
white as though covered by moderate
frost; or. say, use three TO four POUNDS
az the powdered saltpetre 70 LOO pounas
OF hams. go,
2. After applying the saltpetre' immedi-
ateIv salt with the Liverpool fine SAT-
covering well the entire surface. Now
pack the hams in bulk, but not In pies
more than three feet high. In ordinary
weather the hams should remain thus
for three days.
2. Then break bulk and resalt with the
fine salt. The hams thus sailed and re-
solted should now remain in salt In bulk
one day for each and every pound eacn
ham weighs; that is, a two-pound ham
should remain two days. and in such pro-
norton Of time for larger and smaller
sizes.
Next. you wash with tepid water I'M
III the hams are thoroughly cleaned, and
after partially drying rub the entire sur
face with Underground black pepper.
8. Now the hams should be hung in the
smokehouse. and this important operation
begun. The smoking should be very
gradually and slowly done, lasting thirty
TO forty days most packers using green
hickory or red oak to smoke WITH.
6. After the hams are cured and
smoked they should be repeppered TO
guard against vermin and then bagged.
These hams improve with age, and may
ba considered perfect at about year old.