Directions How to Cure Hams, Picnic Hams, Shoulders, Shoulder Butts and Breakfast Bacon
Hams should first be selected into:
Small hams from 7 to 12 lbs. average.
Medium hams from 13 to 18 lbs. average.
Large hams from 19 to 24 lbs. average.
For 100 lbs. of small hams, make the following brine:
5 gallons of water,
1 lb. Victor Pure Food Brine ([p. 12]) or Shorthorn Preserver ([p. 8]),
2 lbs. of granulated sugar,
8 lbs. of salt,
Before you pack your hams into tierces, make the following dry mixture of:
10 lbs. of salt,
2 lbs. of granulated sugar,
1 lb. Victor Pure Food Brine (p. [12]) or Shorthorn Preserver ([p. 8]),
for every 100 lbs. of small hams and rub same well into the hams. The standard weight of a tierce is 285 lbs. Do not pack any more meat in a tierce than you need, about 15 gallons of your prepared brine to properly cure that amount of hams, and fill up the tierce.
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