For each 100 pounds of hams, make a pickle
of ten pounds of salt, two pounds of brown sugar, two ounces of salt
peter, one ounce of red pepper, and about four gallons of water (or just
enough to cover hams).
First rub the hams with common salt and lay them into a tub. Then take
the above ingredients, put them into a vessel over the fire, and heat it
hot, stirring it often; remove all the scum, and allow to boil for 10
minutes. Let cool and then pour over the meat.
After laying in this brine for 5 to 6
weeks, take out, drain and wipe. Then smoke with hickory for two to
three weeks. Pieces of side meat or bacon can remain in the pickle
for two weeks, which should be sufficient.