Heavy Carcass Cure

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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This is most suitable for a heavy carcass, which may be cut in three different ways. One method involves removing a chine of six inches to eight inches wide and salting the ‘long side’; the carcass can be simply split; or it may be cut into hams, fore-hams and middles. The ingredients for curing are 28lb salt, ½lb saltpetre and 1lb Demerara sugar. Rub saltpetre in first, spreading most thickly on blood patches. Sprinkle meat with salt and pack on a layer of salt in a trough. Place hams on top and every day for a fortnight, sprinkle on salt. When meat is cured, wipe salt off and sprinkle with flour. After being dry for three months, pack in a bin containing slaked lime.