Cured Lamb

Total Time: 5760 hrs Preparation Time: 5760 hrs

Ingredients

• Servings: 12
• 6 lbs salt
• 4 ounces saltpeter
• 2 lbs brown sugar
• 3 ounces red peppers
• 3 ounces black pepper

Recipe

• 1 mix all ingredients together on a smooth surface.
• 2 rub meat every morning and every night for 3 days, making sure you rub in good around the bones.
• 3 after first rub, place meat skin- side up.
• 4 turn after each rub.
• 5 on the 4th day, place a strong wire or hook through the shank of hams and shoulders, (and at corners of middlings, if you're doing them).
• 6 hang from rafters of your smoke house, placing pan underneath to catch the drips.
• 7 as it takes the cure, the meat will drip almost continuously.
• 8 if the meat becomes moldy after hanging for several weeks, not to worry.
• 9 it's not spoiled, just aging.
• 10 just wash meat well when ready to use.
• 11 this mix should take care of a 350# to 375# hog.
• 12 my husband and i start our hams, shoulders, middlings, ham hocks and jowls, (500 to 600) mid-october and are finished by mid-april.
• 13 have fun and happy eating!