Westphalia Ham, to cure. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
for curing
for smoking
Instructions (7)
  1. Rub every ham with four ounces of saltpetre.
  2. Next day put bay salt, common salt, and coarse sugar, half a pound of each, into a quart of stale strong beer.
  3. Add a small quantity of each of these ingredients for every ham to be made at that time.
  4. Boil this pickle, and pour it boiling hot over every ham.
  5. Let them lie a fortnight in it, rubbing them well and turning them twice a day.
  6. Smoke the ham for three days and three nights over a fire of saw-dust and horse-litter, fresh made from the stable every night.
  7. After which smoke them for a fortnight over a wood fire like other bacon.
Original Text
Westphalia Ham, to cure. No. 3. Rub every ham with four ounces of saltpetre. Next day put bay salt, common salt, and coarse sugar, half a pound of each, into a quart of stale strong beer, adding a small quantity of each of these ingredients for every ham to be made at that time. Boil this pickle, and pour it boiling hot over every ham. Let them lie a fortnight in it, rubbing them well and turning them twice a day. Then smoke the ham for three days and three nights over a fire of saw-dust and horse-litter, fresh made from the stable every night; after which smoke them for a fortnight over a wood fire like other bacon.
Notes
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