Get your legs of pork――each about sixteen pounds weight――cut in shape
like those imported, viz. longer and more narrow than usual, inclining
to a peak at the large end, and flattened between boards weighted down
upon them. But since they may be cured at home far finer flavoured,
and of infinitely far superior quality in the feeding, this attempt at
deception is optional. The following is a good mixture, with which let
the meat be rubbed well, and turned daily for three days:
Saltpetre 1 oz.
Sal prunelle 1 oz.
Coarse sugar 1 oz.
Bay salt 1 oz.
Juniper berries, bruised 2 oz.
Then let them lie in this way, only turning them for ten days more,
when you will boil up the ingredients, adding
Best pickling vinegar 1 pint
Water 1 pint
and when cold turn it to the meat, and baste with it a fortnight
longer. You may now take them up and dry them well. They must hang in
a current of fresh air for a week or more, and then be smoked a month
with oak lops, fern, and grass turfs.