Saltpetre, finely beaten 1½ oz.
Coarse sugar 10 oz.
Rock or common salt 4 oz.
Bay salt, beaten fine 5 oz.
with which rub the meat in all parts once a day, and turning it for
four days. Bring a pint of pickling vinegar to the boiling point, with
one ounce of sliced shalot in it, and when cold add it to the meat,
which must be turned daily for a month; then take it out of pickle,
hang it to drip twenty-four hours, turn the ham end for end twice a
week at least, smoke it a month with oak lops, fern, beech chips, and
turfs.