Curing Meat

3 pounds non-iodized salt
4 table­spoons all­spice
5 table­spoons ground black pepper

Mix these ingre­di­ents together thor­oughly, You may need more or less of this mix­ture depend­ing on the amount of meat you are curing.

Take the ham of a deer, elk, and as soon as pos­si­ble after killing, dis­sect the thigh, mus­cle by mus­cle. Any­one can learn to do this by fol­low­ing up with the knife the nat­ural divi­sions between the the mus­cles. With big game like elk, some of the mus­cles of the thigh are so thick they require to be split in two. A piece of meat should not exceed five inches in thick­ness. Skin off all envelop­ing mem­branes, so the the cura­tive pow­der will come in direct con­tact with the raw, moist flesh. The flesh must be suf­fi­ciently fresh and moist so that the preser­v­a­tive will read­ily adhere to it. The best size for pieces of meat to be cured by this process is not over a foot long, six or eight inches wide and four inches thick.

When each piece has been neatly and skil­fully pre­pared, rub the pow­der upon every part of the sur­face, and let the mix­ture adhere as much as it will. Then hang up each piece of meat by tying a string through a hole in the meat in the smaller end, and let it dry in the wind. If the sun is hot, keep the meat in the shade; but in the North, the sun helps the process. Never let the meat get wet. If the weather is rainy for a long period, hang your meat-rack where it will get heat from the camp­fire, but no more smoke than is unavoid­able, and cover at night with a piece of canvas.

Meat pre­pared this way is not good for eat­ing until it is about a month old, and then slice it thin.