Smoked Pork Rub
Description
This International main features Pound ham, uncooked, And 1 1/2 gallons fine Liverpool salt, Saltpeter, Hickory ashes. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well.
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Pack in a tight, clean tub and weigh down.
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Let the hams remain six weeks: then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers.
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Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze.
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On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked.
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Strong ashes will rot into the meat.
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I wonder what it tasted like?
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Now, I can drive down hill to my local Safeway and *buy* fresh meat government inspected.
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I wonder though, are we missing something?
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A lot of work, that is for sureNOTES : For curing 500 pounds of ham
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 928.0kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.8g4%
- Cholesterol 118.0mg40%
- Sodium 774702.0mg32280%
- Total Carbohydrate 264.2g89%
- Dietary Fiber 18.8g76%
- Sugars 218.2g
- Protein 17.0g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ashes, black, cayenne, fine, gallons, grilling, ham, hickory, international, liverpool, main, molasses, pepper, pork, pound, rub, salt, saltpeter, sifted, smoked
