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CURING, SMOKING, KEEPING, ETC
Curing Hams,
Smoking, Etc., as Done in Pennsylvania. —Good
for All Places and Kinds of Meat—The following is
the plan pursued in Pennsylvania, where it is well
known that they have the very nicest hams:
After the hams are nicely trimmed, lay them upon
slanting boards, to carry off the dripping brine, and
rub well with pure fine salt, working it into every
part; then let them lay 48 hours. Then brush off the
salt with a dry cloth or brush-broom, and have
ready a mixture of powdered saltpeter, 1 teaspoon;
brown sugar, 1 dessertspoon, or a small
tablespoon, of red pepper; use 1 teaspoonful of the
mixture for each ham or shoulder, and rub well
into the fleshy parts; then pack in a tub or barrel,
skin-side down always; put also a good sprinkling
of nice, pure salt on the bottom, and between each
layer, as packed. Let them stand thus 5 days; then
cover with pickle made as follows:
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