MEAT CURING

INGREDIENTS 1 leg pork (1-12lbs) 1 lb salt 1 tsp powdered spice 4 ozs. brown sugar 2 tsp. salt petre

METHOD: 1. Chill the leg for 36-48 hours (do not freeze) 2. Soak pump overnight. 3. Trim, shape and wipe the leg with a clean cloth. 4. Mix together thoroughly the salt, salt petre, sugar and spice, and divide the mixture into 4 parts. 5. Dissolve 1/4 of the mixture (i.e. 1 part) into one pint boiling water and leave to cool. 6. Sterilize the pump in boiling water. 7. Pump the leg in the five points as shown in the diagram, dipping the needle in hot water after each pumping. Make sure that all the pickle is used up. 8. Rub up the leg with another 1/4 of the mixture, then wrap the leg in absorbent paper and put in the refrigerator. 9. Put away the rest of the mixture in an air-tight jar. 10. Rub up twice more at 7 days' intervals using up the remainder of the mixture.? 11. Leave the leg in the refrigerator 7 days after the last rub. 12. Remove the ham from the refrigerator. Wash in warm water and dry with a clean cloth. 13. Tie in a muslin or cotton bag and hang to dry for 2 or 3 days. 14. Smoke, then return to refrigerator until ready to use.