Mix together, eight pounds of salt, two ounces of saltpetre, two pounds of brown sugar, one ounce and a half of potash, and four gallons of water. This brine is sufficient for every one hundred pounds of meat. The brine should be poured over the pork after it has laid in the tub for about two days. Let the hams remain in the brine six weeks, then dry them several days before smoking. The meat may be rubbed with fine salt when it is packed down. The meat should be thoroughly cool before packing.

Another Mode Of Curing Hams

To every hundred pounds of pork, take a bushel and half a peck of salt, three pounds of saltpetre, three pounds of sugar, and two quarts of molasses. Mix these ingredients, and rub the meat with it well. At the end of nine days, take out the hams and put those which were at the top at the bottom. In three weeks, take out the meat. Remember to rub the hams often with the salt, etc., while it is in the tub, so that every part may be thoroughly impregnated.