Preparation / Directions:
Salt meat. Leave 3 days. On second day make pickle. Take 4 gal water, 8 lbs black treacle, 2 bars cooking salt, 4 lbs brown sugar and 2 oz black pepper. Bring to boil. Simmer 20 min. Cool. Take meat out of vessel and drain. Cover meat with pickle. 20 lb hams require 1 month. Turn every other day, hang to dry slowly in cool dry place. Ready to eat after 1 month to 6 weeks. Will keep up to a year.
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 :-)
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