INGREDIENTS

INSTRUCTIONS

Prepare the mixture with extreme care. Take half of it and put the
rest aside. Use the half you have taken to rub the meat very
thoroughly all over, rind sides as well. Stuff salt hard into the
holes where the bones come out in the hams and into any cavities.
Success lies in getting salt into the meat quickly, it's a race
between salt & bacteria. If the latter win, you may lose an awful lot
of valuable meat. Unless the weather is too warm - 36=F8F or 2=F8C is
ideal but don't let the meat freeze, if you follow these  instructions,
the bacteria won't win. Cover all surfaces with the  salt and leave on
a salting tray, or a shelf, or in a box (with holes  to let the pickle
- the juices drawn out by the salt- to drain away,  with all the joints
carefully packed on top of each other. Be careful  when doing this
first salting to put roughly the right amounts of  salt on each piece;
not too much on the thinner bacon sides, but  plenty on the hams. After
three days give another good rubbing with  half the remainder of the
salt (ie 1/4 of the whole). Put the meat  back in a different order to
ensure even distribution of the salt all  round. After another week,
haul it out again and rub well with the  last of the salt mixture. Put
it back. Now leave it in the salt for 2  days per lb for big joints
such as ham, and 1 1/2 days per pound for  small joints and bacon. If
you calculate on roughly a fortnight for a  big side of bacon and three
weeks ofr a large ham, you won't be far  wrong. Take the joints out at
the allotted time, scrub them lightly  with warm water to get the loose
salt off, string them and hang them  up for a week or a fortnight in a
cool dry place. Then either smoke  them or not as the fancy takes you.
Recipe from "The Complete book of Self Sufficiency" by John Seymour
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Feb 01, 99

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 35
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 14064.6mg
Potassium: 3.1mg
Carbohydrates: 9.1g
Fiber: 0g
Sugar: 9g
Protein: 0g