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Ингредиенты
- 1 x Peck -and-
- 1 1/2 gal Fine Liverpool salt
- 1 3/4 lb Saltpetre [ :-)]
- 1 quart Hickory ashes well sifted
- 1 quart Molasses
- 2 x Teacups cayenne pepper
- 1 x Teacup black pepper
Инструкции
- Yes and curing also (Housekeeping in Old Virginia was a great find! :-)
- [at the risk of being tedious here are the directions]
- Mix these ingredients well together in a large tub, rub it into each ham with a brick, or possibly something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks: then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hrs a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or possibly pine ashes well slaked. Strong ashes will rot into the meat.
- I wonder what it tasted like Now, I can drive down hill to my local Safeway and *buy* fresh meat govt inspected. I wonder though, are we missing something A lot of work, which is for sure.
