| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
1 |
Servings |
INGREDIENTS
| 1 |
|
Peck -and- |
| 1 1/2 |
gl |
Fine Liverpool salt |
| 1 3/4 |
lb |
Saltpetre [??? :-)], Saltpetre [??? :-] |
| 1 |
qt |
Hickory ashes well sifted |
| 1 |
qt |
Molasses |
| 2 |
|
Teacups cayenne pepper |
| 1 |
|
Teacup black pepper |
INSTRUCTIONS
From: mariusj@best.com (Marius Johnston) Date: Sun, 28 Jul 1996
12:44:51 -0700 Yes and curing also (Housekeeping in Old Virginia was a
great find! :-) [at the risk of being tedious here are the directions]
Mix these ingredients well together in a large tub, rub it into each
ham with a brick, or something rough to get it in well. Pack in a
tight, clean tub and weigh down. Let the hams remain six weeks: then
take them out and rub each one on the fleshy side with one
tablespoonful black pepper to avoid skippers. Hang in the meat house,
and smoke with green hickory for from ten to twelve hours a day for
six weeks, not suffering the wood to blaze. On the 1st of April, take
them down and pack in any coal ashes or pine ashes well slaked. Strong
ashes will rot into the meat. I wonder what it tasted like? Now, I
can drive down hill to my local Safeway and buy fresh meat govt
inspected. I wonder though, are we missing something? A lot of work,
that is for sure. bbq-digest V2 #055 From the BBQ recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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