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.