For large hams and shoulders use the following:

3 cups coarse salt
3 tablespoons brown sugar
2 tablespoons black pepper
1 tablespoon red pepper

For sides use half the amount.
Mix all ingredients together and after meat has cooled out good (24 hours or more), rub each 
piece with this amount. 
Lay with rind down on paper and wrap each piece with paper and tie good. 
Let lie 2 days then hang up.





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