No. 4129 — Salting Hams Intended for Smoking
English historical translation of Molokhovets recipe No. 4129 from the 1901 Russian cookbook, retaining original methods and measures.
Pack ham joints, a boar's head and other cuts intended for smoking in a separate barrel, rubbing each with salt, saltpetre and other seasonings as in recipe No. 4128.
Cork the barrel and keep in a room for two days, turning frequently, then seal with resin and take to a cold place.
Once salted, by early March at the latest, remove the ham, clean it by rubbing with wheat bran and hang in an attic two or three days to dry.
Smoke for three weeks, first using light smoke and then gradually stronger smoke, but with frequent breaks of one or two hours even during the day.
Do not keep the fire burning at night. The original prefers decaying wood chips and branches of spruce, pine and juniper.