Curing Hams and Irish Bacon

Ingredients

• salt
• sugar
• saltpeter (optional)
• spices (optional)
• hickory or oak wood for smoking

Directions

1. Prepare a dry salt cure by mixing salt and sugar.

2. If using, add saltpeter to the heavier portions like hams and shoulders.

3. Cure the meat, then soak, wash, and drain it as needed.

4. If rolling the sides, wipe them clean and dry, then roll tightly to exclude air.

5. Remove all bones from the meat, leaving it boneless.

6. Smoke the meat slowly at a low temperature using hard wood and sawdust.