Page:Mrs Beeton's Book of Household Management.djvu/737

Rh put into this pickle cold, having been first rubbed with saltpetre and salt, and allowed to remain 24 hours, not forgetting to make a deep incision under the thick part of the tongue, to allow the pickle to penetrate more readily. A fortnight or 3 weeks, according to the size of the tongue, will be sufficient.

Time.—Small meat to remain in the pickle 2 weeks, hams 3 weeks; to be smoked from 2 to 3 weeks.

Ingredients.—1½ lb. of coarse sugar, 1½ lb. of bay-salt, 6 ozs. of saltpetre, 1 lb. of common salt.

Method.—Sprinkle each flitch with salt, and let the blood drain off for 24 hours; then pound and mix the above ingredients together and rub it well into the meat, which should be turned every day for 1 month. Hang it up to dry, and afterwards smoke it for 10 days.

Time.—To remain in the pickle, 1 month; to be smoked, 10 days.Sufficient for 1 pig.

Ingredients.—For 2 hams, weighing each about 16 or 18 lb., allow 1 lb. of moist sugar, 1 lb. of common salt, 2 ozs. of saltpetre 1 quart of good vinegar.

Method.—As soon as the pig is cold enough to be cut up, take the 2 hams, rub them well with common salt, and leave them in a large pan for 3 days. When the salt has drawn out all the blood, drain the hams and throw the brine away. Mix sugar, salt and saltpetre together in the above proportion, rub the hams well with these, and put them into a vessel large enough to hold them, always keeping the salt over them. Let them remain for 3 days, then pour over them 1 quart of good vinegar. Turn them in the brine every day for a month, then drain them well, and rub them with bran. Have them smoked over a wood fire, and be particular that the hams are hung as high as possible from the fire; otherwise the fat will melt, and they will become dry and hard.

Time.—To be pickled, 1 month; to be smoked, 1 month. Sufficient for 2 hams of 18 lb. each.