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porterville, calif.

Im getting a half of a pig from a friend. i want to cure my own ham. Last year I had the butcher do my ham. I wasn,t happy with the flavor. Im sure someone here has a great way to cure one. Thanks Greg

4/18/2004 1:00:31 AM

North Ga

Try this Greg,

100 lb Ham
3 oz Salt peter
1 pt Salt, kosher
1/2 lb Brown sugar
1 x *also:
2 pt Salt
1/8 lb Pepper

Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub
over the hams and let stand for 24 hours. Then rub the meat with the
pepper and part of the remaining salt. Let stand for 5 days and then
rub meat again with fine salt. Set aside for 30 days, hang the meat up
and brush off the salt. Have hams smoked at a good smoke house,
smoking them for 10 days with wood. When finished, rub entire ham with
red pepper, wrap carefully in brown paper and then in muslin bags and
hang up with the hock down. Hams prepared in this manner will keep
indefinitely, and flavor and quality improve with time.

4/18/2004 9:18:25 AM

Long Island,New York

What disease does the pig have?

4/18/2004 10:10:04 AM

North Ga

lmao g!!!

4/18/2004 10:32:15 AM

porterville, calif.

Earth Brown thanks for the info. Sorry i didn,t get to you sooner

5/12/2004 3:36:06 AM