Westphalia Ham, to cure. No. 3.
Rub every ham with four ounces of saltpetre. Next day put bay salt, common salt, and coarse sugar, half a pound of each, into a quart of stale strong beer, adding a small quantity of each of these ingredients for every ham to be made at that time. Boil this pickle, and pour it boiling hot over every ham. Let them lie a fortnight in it, rubbing them well and turning them twice a day. Then smoke the ham for three days and three nights over a fire of saw-dust and horse-litter, fresh made from the stable every night; after which smoke them for a fortnight over a wood fire like other bacon.