To Cure and Smoke a Ham and Smoked Pork Sausages
To cure and smoke a ham make a brine of 2 kg (4 lb) coarse salt, 60 g (1 ¼ oz) saltpeter and 6 litres (1 ½ gallons) of water. The brine should be boiled and skimmed until the liquid is clear, when cool pour over a 4-5 kg (9 ½ to 11 ½ lb) boned ham to pickle for an hour. Then to make a Wiltshire cure use a brine of 650 g (1 ½ lb) coarse salt 18 g (¾ oz) salter petre, litre (2 pints of beer) 450 g (1 lb) black treacle or molasses, 10 to 12 juniper berries and 12 g (½ oz) crushed black peppercorns, boil all these ingredients together, leave to cool and then pour over the piece of pork which has been pickled. Leave at a temperature of 3° Celsius (35° Fahrenheit) for two days per 450 g (1lb) weight. Turn the ham every other day so that all parts are well-covered. After the ham is cured, remove and dry it with clean muslin and place it in a cotton bag, leave to dry for 24 hours in a cool place. Then smoke at 25° to 30° Celsius (75° to 85° Fahrenheit) for a total of twenty-four hours of smoking time. Weigh ham before and after smoking, there should be a twenty-five percent loss of weight. Store in a cool dry larder, hung from the ceiling so there is a circulation of air, or store in the refrigerator. Cook it before use and eat hot or cold, once cooked, store in refrigerator, it will keep a week.
Smoked Pork Sausage is a traditional recipe that combines pork, salt, pepper and rubbed sage. The sausages are hung for two to six hours depending on the color of sausage desired. The internal temperature of 140 ° Fahrenheit (60° Celsius) is needed to kill any trichina which may be present in the pork.
Cameron-Smith, Marye, The Complete Book of Preserving, 1982
Epstein, Ed, "Build a Smokehouse (A Storey Country Wisdom Bulletin)", 1984
Erlandson, Keith, "Home Smoking and Curing", 2003
Peacock, Paul, “The Smoking and Curing Book – 2nd Edition", 2009
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