Curing Hams and Irish Bacon

Ingredients

• 10 gallons of full strength pickle (100 degrees on salometer)
• 2 pounds of saltpeter
• 2 pounds of granulated sugar
• Coarse sea salt (formerly 'bay salt')
• Spices (to taste)
• Hickory or oak wood for smoking

Directions

1. Prepare a pumping pickle by dissolving 2 pounds of granulated sugar in a small amount of water to create a syrup.

2. To the syrup, add 2 pounds of saltpeter and mix thoroughly.

3. Use this mixture to cure the hams and bacon, ensuring even coverage.

4. Remove the bones from the ham, leaving it entirely boneless and clean.

5. Roll the cured meat tightly to exclude air and conserve color.

6. Smoke the rolled meat slowly at a low temperature using hickory or oak wood.

7. Monitor the smoking process carefully to avoid overheating.