Mutton Hams

1. 1

   Boil all ingredients for 5 minutes, cool.

2. 2

   Strain into deep, clean crock or bucket, immerse meat totally.

3. 3

   Keep covered in dry place under 60 F (28 C).

4. 4

   Leave beef, mutton pork for 10 - 14 days, depending on size.

5. 5

   Leave large goose 4 days, duck 2 days, glblets removed.

6. 6

   When removed from brine, wash, soak for 4 hours in clean water.

7. 7

   Make peat or hardwood fire, add juniper branches or berries to smoulder in embers.

8. 8

   Hang meat over fire for 10 - 14 days, or send meat out to be smoked.

9. 9

   All meats and birds are delicious without smoking if boiled as follows:

10. 10

    Boil for 30 minutes per lb, use only cold water to start (hot seals in salt).

11. 11

    Add any root vegetables desired.

12. 12

    Add 1 tsp dry mustard to keep meat moist.

13. 13

    If serving cold, leave meat in stock to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.