To Cure Hams
To Cure Hams is an moderately easy dinner. Made with 100 lb. ham (cornfed hogs), 3 oz. saltpeter, 1 pt. fine salt (best quality), 1/2 lb. brown sugar and 2 pt. fine salt, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Mix thoroughly the saltpeter, 1 pint of fine salt and brown sugar and rub over the hams and let stand for 24 hours.
Then rub meat with 2 pints fine salt and black pepper.
Let stand for 5 days and then rub meat again with fine salt.
Set aside for 30 days, then hang and wash off salt.
Have smoked at a good smokehouse for 10 days.
Rub ham with red pepper when finished, then wrap in brown paper.
π· Perfect Pairings
Complete your meal with these
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