To every four gallons of water, allow four pounds of salt; two ounces of salt-petre; three pounds of sugar, and two quarts of molasses. Boil the whole together; skimming it well. When clear, let it cool. Rub the meat all over with ground red pepper. Then put as much meat into the pickling tub as can be very well covered by the brine, which must be poured on cold. Let it remain six weeks in the pickle, turning each piece every day. Afterwards, smoke it well for a fortnight, hanging the large end downward. The fire in the smoke-house should be well kept up. Hickory or oak is the best wood for this purpose. On no account use pine, spruce, fir, or hemlock. Corncobs are excellent for smoking meat.
Sew up the hams closely in thick cotton cloth - or canvas covers, and then white-wash them.
Tongues may be pickled and smoked as above. Also beef.