Show cured cami q the absence of commercial packers recipes wo give several formulas that have been made publio by the country gentleman As thero Is inoru or loss variation in the proportion of the ingredients abo taste of the user must decide which is abo bust for him one ounce salt to every pound of meat an ounce saltpeter to 20 dounda meat pounds sugar td pounds meat cover for pounds moat 0 pounds salt 8 ounces saltpeter 3 pounds molasses rogar an ounce bicarbonate soda gallons water leave to pickle six weeke and smoaks to taste using fragrant woods for pounds 0 pounds bait 4 ounces saltpeter 3 ronnda brown sugar dry curing mis n pint fine salt with a pint coffeo sugar and ruu every part of hams for throe days As moisture oozes from meat lay in pans and dip over meat ns yon rub on the aalt and sugar in throe or four weaks smoke rub a little black pepper on surface put in cloth bags and whitewash hampshire bacon in a shallow wide tub pat brine strong to float an egg to each pock of salt add 9 ounces refined saltpeter and I 1 to 3 pounds brown sugar or good molasses after being six weeks in the pickle take out moat and smoke it or when dry rab with wheat flour wrap in newspaper and put in dry place |