The 1901 Cookbook Archive
No. 4130 — Westphalian Method of Salting Hams for Smoking
English historical translation of Molokhovets recipe No. 4130 from the 1901 Russian cookbook, retaining original methods and measures.
The author says Westphalia is famous for ham and uses 5 lots saltpetre and 1 pound fine sugar for every 9 pounds salt.
Rub the mixture over warm fresh hams and pack in barrels, sprinkling the remaining salt between cuts.
The source describes the result as tasty, but says the sugar makes it spoil sooner.
Historical editorial note: Historic saltpetre ratios and warm meat handling do not constitute validated modern cured-meat processing.
Original source: Read Russian recipe No. 4130. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.