Hang a leg of well-fed pork, weighing about eighteen pounds, as long as
the weather will permit; take
Coarse sugar 1 lb.
Sal prunelle 2 oz.
Juniper berries, bruised 2 oz.
Black pepper, bruised 1 oz.
Bay salt, bruised 2 lb.
Rub this mixture well into all parts of the meat, and let it lie, being
rubbed and turned twice in three days and nights; then add rock salt,
or if you cannot get it, then common salt two pounds, and let it lie
a month, turning it every other day. Then wipe it dry, and put a nice
clear covering of bran or pollard all over the joint, and smoke it a
month, turning it now and then in the chimney while the juices are
settling. The fuel must be oak lops, sawdust, and beech chips. If you
have no store chest with malt, corn, &c., you must have your resource
in a paper bag, as is often the case. Do not let your meats hang near
a kitchen fire from the ceiling; they will inevitably be rancid if you
do, and to avoid the flies in summer time, brush your meats over once a
fortnight with three drops of creosote in a pint of water.