N.B. Posted for info only - check cure levels before use.
From: THE WHOLE ART OF CURING, PICKLING, AND SMOKING MEAT AND FISH, BOTH IN THE BRITISH AND FOREIGN MODES; WITH MANY USEFUL MISCELLANEOUS RECEIPTS, AND FULL DIRECTIONS FOR THE CONSTRUCTION OF AN ECONOMICAL DRYING-CHIMNEY AND APPARATUS, ON AN ENTIRELY ORIGINAL PLAN. BY JAMES ROBINSON, EIGHTEEN YEARS A PRACTICAL CURER. Published 1847.
BRITISH AMERICAN HAMS.
(a recipe from QUEBEC.)
Take a leg of pork of sixteen to eighteen pounds weight, rub one ounce of sal prunelle well into it in all parts, and let it lie twentyfour hours. Then prepare the following pickle:
—
Bay salt - - - - 12 oz.
Common salt - - - 10 oz.
Treacle - - - - 2 lbs.
Saltpetre - - - - 1½ oz.
Sage, chopped small - - 1 handful.
Garlic, ditto - - - 3 heads.
Vinegar - - - 2 quarts.
When it has boiled and been well skimmed, pour it while hot over the meat, and rub in well every day for ten days; then let it lie, turning it frequently, ten days longer. Take it out of the pickle, dry it well, and hang it to smoke three weeks.
NCPaul wrote:I would think that the vinegar would denature the protein over a period of time. Should make fantastic pickles however.
quietwatersfarm wrote:, what Beer do you think would suit?
Oddley wrote:wheels, why go anywhere else for those cures. they were first posted here in 2004 by aris, from a book called Farmhouse Fare. That bloke from the other stite probably nicked them from here.
http://forum.sausagemaking.org/viewtopic.php?p=659#659
quietwatersfarm wrote:This sounds good to me, with a little tinkering I might give it a go, Phil, what Beer do you think would suit?
Oddley wrote:Is nearly 7% salt your normal ingoing amount?
wheels wrote:Mmm, I think I'd do one with half the salt and sugar, and maybe alter the ratio of cider to vinegar to 3:1. At 10 days/kg that should give 3% salt, 1.5% sugar. Are you going to use just cure #1, saltpetre, or a mix?
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