Preparation:
Mix together 1 1/2 lbs cooking salt, 4 oz saltpeter, 2 oz sale prunella, 1/2 oz juniper berries, 2 lbs treacle, 1/2 lb bay salt, 1 oz black pepper, 2 qts beer. Boil together, cool slightly and pour over ham, which has been sprinkled with cooking salt, left 12 hours and wiped dry. Turn and rub pickle in each day for 1 month. Dry well before storing.
I said some time back that I would post these ham and bacon cures. They are all traditional methods, and assume for the most part that you have a whole pig to deal with. I have not used all of them, but have based cures on some. If you need any further info, let me know. Some scaling will be needed, and some modification. I have not bothered to update units or nomenclature, but that will add to the fun :-) |
