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To Cure Beef Ham

Divide the ham into three parts; rub on half-pint molasses; let it remain in this molasses a day and two nights, turning it over occasionally during the time. Rub on then one handful salt and put it back in the vessel with the molasses; turn it over, morning and night for ten days. Hang it up to dry for one week, then smoke a little. It is an excellent plan, after sufficiently smoked, to put each piece of beef in a bag, to protect from insects, and keep hanging till used.--Miss K. W.