The same rule should be observed when they
are hung up to dry; it is essential in order to keep in the juices of
the meat. Meat should be turned over once or twice during the process
of smoking.
The old-fashioned way for curing hams is to rub them with salt very
thoroughly, and let them lay twenty-four hours. To each ham allow
two ounces of salt-petre, one quart of common salt and one quart of
molasses. First baste them with molasses; next rub in the salt-petre;
and, last of all, the common salt. They must be carefully turned
and rubbed every day for six weeks; then hang them in a chimney, or
smoke-house, four weeks.
They should be well covered up in paper bags, and put in a chest, or
barrel, with layers of ashes, or charcoal, between. When you take out
a ham to cut for use, be sure and put it away in a dark place, well
covered up; especially in summer.
Some very experienced epicures and cooks, think the old-fashioned way
of preparing bacon is troublesome and useless. They say that legs of
pork placed upright in pickle, for four or five weeks, are just as
nice as those rubbed with so much care. The pickle for pork and hung
beef, should be stronger than for legs of mutton.
Pages:
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81