Cured Hog Leg

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

Curing

one pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
four ounces saltpetre
one pound of the coarsest sugar
one handful of common salt

Finishing

bran ↝ Oat bran, raw [Cereal Grains and Pasta]

Instructions (6)

Choose a leg of a hog that is fat and well fed: hang as above.
To it, if large, put, in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly.
Lay the rind downwards, and cover the fleshy part with the salts.
Baste it as often as you can with the pickle; the more the better.
Keep it four weeks in the pickle, turning it daily.
Drain and throw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days.

Original Text

Another way. Second way.

Choose a leg of a hog that is fat and well fed: hang as above. To it, if large, put, in fine powder, one pound of bay salt, four ounces saltpetre, one pound of the coarsest sugar, and one handful of common salt, and rub it thoroughly. Lay the rind downwards, and cover the fleshy part with the salts. Baste it as often as you can with the pickle; the more the better. Keep it four weeks in the pickle, turning it daily. Drain and throw bran over it; then hang it in a chimney where wood is burnt, and turn it sometimes for ten days.

Notes

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