Ham for Smoking

Dissolve 50 dkg of salt, 7 dkg of sugar and 15 g of saltpeter in 1 l of boiling water, then let the brine cool down.

Remove the bones from 2 pieces of pork legs (3 to 3 1/2 kg each), without the carotid bones, put them in a suitable container, pour the above brine over them, cover them with a tight-fitting lid, weigh them down with a washed stone and leave them for 3 to 4 weeks. Then take them out and leave them to cure, but use them up soon. The smoked meat cannot be kept longer than a quarter of a year, except in a sterilized state, as it then becomes too dry and consequently loses much of its flavor.

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