Excellent Hams of High Flavour
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 oz. Juniper berries
- 2 oz. Black pepper
- 1 oz. Bay salt
- 2 lb. Rub this mixture
- a pint of water
Method
- Hang a leg of well-fed pork, weighing about eighteen pounds, as long as the weather will permit;
- take Coarse sugar 1 lb.
- Sal prunelle 2 oz.
- Juniper berries, bruised 2 oz.
- Black pepper, bruised 1 oz.
- Bay salt, bruised 2 lb.
- Rub this mixture well into all parts of the meat, and let it lie, being rubbed and turned twice in three days and nights;
- then add rock salt, or if you cannot get it, then common salt two pounds, and let it lie a month, turning it every other day.
- Then wipe it dry, and put a nice clear covering of bran or pollard all over the joint, and smoke it a month, turning it now and then in the chimney while the juices are settling.
- The fuel must be oak lops, sawdust, and beech chips.
- If you have no store chest with malt, corn, &c., you must have your resource in a paper bag, as is often the case.
- Do not let your meats hang near a kitchen fire from the ceiling;
- they will inevitably be rancid if you do, and to avoid the flies in summer time, brush your meats over once a fortnight with three drops of creosote in a pint of water.