Take ten or twelve pounds of any part of the animal that has not much
fat or skin, and no bone attached; rub it well over with a pound of
West India molasses, made moderately hot, and let it lie so four days;
make a pickle of
Bay salt 1 lb.
Common or rock salt 1 lb.
Saltpetre 1 oz.
Garlic, minced ½ oz.
Juniper berries, bruised 1 oz.
Water 2 quarts
boiled and skimmed clear, and added to the meat, which must be quite
covered, and remain so three weeks more. Now dry it well, give it a
good coat of pea flour, and covering with brown paper, smoke it a month
with
Oak sawdust 5 parts
Peat or bog earth 1 part