Curing Hams and Bacon

Ingredients

• ½ pound saltpetre
• 3-4 pounds coarse sea salt
• 1 pound moist sugar
• 6-7 pounds coarse sea salt
• 1 pound moist sugar for flitches

Directions

1. Finely powder the saltpetre and rub it over both hams, placing them rind side down on a dish.

2. Rub the remaining saltpetre over the flitches, focusing on the hock areas, and leave them on the salting form.

3. Heat 3-4 pounds of salt with 1 pound of sugar in a frying pan until hot, then rub it over the hams.

4. Place the hams rind side down in a salting pan or tub without additional brine.

5. Heat 6-7 pounds of salt with 1 pound of sugar for the flitches and rub it over them while hot.

6. Ensure the flitches are also placed in the salting pan or tub.