MISCELLANEOUS
TO CURE HAMS, SHOULDERS OR SIDE MEAT
For 100 pounds of pork take 5 pounds of salt, 2 ounces of black pepper, 1 ounce of saltpetre and 1 quart of good molasses. All the ingredients should be well mixed except the molasses, which is applied first and only once. Smear well all over the meat, then rub on the balance of the preparation. A second or third application may be necessary to get it all on. Let lie on the bacon side, in the cellar or some place where it will not freeze, until salt is taken up, generally about 10 days or 2 weeks. Then it is ready for smoking. It does not matter if it freezes after it is ready for smoking.
Sister Wm. C. Wolf, Plattsburg, Mo.
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