Bayonne Bladder Ham

Cut the neck cutlets down to the sixth rib and remove the bones.

Remove the outer layer of fat and the meat from the five ribs, leaving a nice, lean lump of neck cutlet meat.

Rub the meat with fine salt and layer salt between each piece.

Pour in enough aromatic brine to cover the meat, leaving an inch of liquid on top.

Weigh down the meat and let it brine for 8 to 10 days, depending on thickness.

After brining, let the meat dry in a heap for four to five days.

Shape the meat into a round form and stuff it into a beef gut, ensuring it is not too wet.

Tie the gut lengthwise and wind string around it, leaving about one-third of an inch between rolls.

Make a noose on one end and insert a stick through the casing to prevent it from dropping out. Tie the stick securely.

Boil the hams in water for 8 to 10 seconds, piercing the casings beforehand to release air.

Hang the hams in a dry place until they appear like a dry bladder.

In winter, use a warmed room at 68°F to 72°F (20°C to 22°C) and then smoke them, adding juniper berries.

Store the smoked hams in an airy place.