To Cure Hams
To make good hams the pork must be of the best quality. No animal tastes so much of its food as the pig. In America, we consider a pig “killed off the slop” as unfit to eat; and so he is. All our pigs are kept up in a pen, and fattened with Indian corn, or corn meal, for several weeks previous to killing. A hundred pounds of corn meal, (mixed with water to about the consistency of very thick mush,) is said to be equal in fattening pigs to two hundred pounds of dry-shelled corn. They should be kept up, and well fed for eight weeks; and occasionally, in the country, where such fruits are superabundant, the pigs should have a regale of melons, peaches, &c. This we have seen, and the pork was, of course, very fine. The hams or hind-quarters are considered the most valuable part of the animal. They are cured in various modes. But the Newbold receipt has hitherto been the most popular. Mr. Newbold was a Pennsylvania farmer. The following directions, we believe, are authentic.
For one hundred pounds of fine pork, take seven pounds of coarse salt, five pounds of brown sugar, two ounces of saltpetre, half an ounce of pearlash, and four gallons of water. Boil all together, and skim the pickle when cold. Pour it on the meat. Let hams or tongues remain in the pickling-tub eight weeks. Before it is smoked, hang it up and dry it two or three days. Three weeks will be sufficient for pickling beef. Previous to sewing the hams in cases, rub them all over with ground black pepper.
Soap-suds given frequently to pigs, when kept up to fatten, will greatly promote their health.