Mutton Hams

Directions

1. 1
   Boil all ingredients for 5 minutes, cool.
2. 2
   Strain into deep, clean crock or bucket, immerse meat totally.
3. 3
   Keep covered in dry place under 60 F (28 C).
4. 4
   Leave beef, mutton pork for 10 - 14 days, depending on size.
5. 5
   Leave large goose 4 days, duck 2 days, glblets removed.
6. 6
   When removed from brine, wash, soak for 4 hours in clean water.
7. 7
   Make peat or hardwood fire, add juniper branches or berries to smoulder in embers.
8. 8
   Hang meat over fire for 10 - 14 days, or send meat out to be smoked.
9. 9
   All meats and birds are delicious without smoking if boiled as follows:
10. 10
    Boil for 30 minutes per lb, use only cold water to start (hot seals in salt).
11. 11
    Add any root vegetables desired.
12. 12
    Add 1 tsp dry mustard to keep meat moist.
13. 13
    If serving cold, leave meat in stock to cool.