1 teaspoonful saltpetre.
Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine; leave the meat in brine from four to seven weeks.—Mrs. Dr. J.
For Curing Hams.
For five hundred pounds hams.
1 peck and 1½ gallons fine Liverpool salt.
1¾ pounds saltpetre.
1 quart hickory ashes well sifted.
1 quart molasses.
2 teacups cayenne pepper.