Preparation / Directions:
Boil 8 qt water, add above and stir to dissolve. Place hams in crock and pour brine over when cold. after 6 weeks, take out hams and dry thoroughly. Place in muslin bags and store in malt dust or wood ash.. Better, hang in chimney of open fire for two weeks before storing.
I said some time back that I would post these ham and bacon cures. They are all traditional methods, and assume for the most part that you have a whole pig to deal with. I have not used all of them, but have based cures on some. If you need any further info, let me know. Some scaling will be needed, and some modification. I have not bothered to update units or nomenclature, but that will add to the fun :-)