To Cure Hams
["100 lb. ham (cornfed hogs)", "3 oz. saltpeter", "1 pt. fine salt (best quality)", "1/2 lb. brown sugar", "2 pt. fine salt", "1/8 lb. black pepper", "red pepper"]
["Mix thoroughly the saltpeter, 1 pint of fine salt and brown sugar and rub over the hams and let stand for 24 hours.", "Then rub meat with 2 pints fine salt and black pepper.", "Let stand for 5 days and then rub meat again with fine salt.", "Set aside for 30 days, then hang and wash off salt.", "Have smoked at a good smokehouse for 10 days.", "Rub ham with red pepper when finished, then wrap in brown paper."]
["ham", "saltpeter", "salt", "brown sugar", "salt", "black pepper", "red pepper"]