Mutton Hams - mutton

Method

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