Ham To Cure No 6 Recipe

Put two ounces of sal prunella, a pound of bay salt, four pounds of

white salt, a pound of brown sugar, half a pound of saltpetre, to one

gallon of water; boil it a quarter of an hour, keeping, it well skimmed,

and, when cold, pour it from the sediment into the vessel in which you

steep, and let the hams remain in the pickle about a month; the tongues

a fortnight. In the same manner Dutch beef may be made by letting it

lie in the pickle for a month, and eight or ten days for collared beef;

dry them in a stove or chimney. Tongues may be cured in the same manner.

Vote