Dry cure rub for bacon and gammons: 2 lb salt, 6 cloves,* 12 bay leaves,* 4 table spoons juniper berries,*

8 table spoons thyme,* 1 table spoon black pepper corns,* 2 table spoons dark brown sugar. Coarsely grind ingredients Mix all ingredients together, this preparation will have a stronger juniper flavor if prepared 3 days in advance. The juniper may be omitted or another flavor may be substituted. This quantity of rub will prepare up to 6 loins, or more! PASTRAMI CURE: Here is an award winning recipe: salt 1/4 cup dark sugar 1/4 cup black pepper 3 tablespoons garlic granules 2 tablespoons ground coriander 2tablespoons smoked paprika 1 tablespoon. rub in well and leave to cure for 4 days Wet brine per gallon. This is for a 3 Week Brine Cure 1 gallon water, 1 cup salt, 12 bay leaves, 1 table spoon whole black pepercorns, 4 table spoons juniper berries, 1 can stout,or any other ale or cider. This is a rich brine but excellent for ham. Salt can be reduced by onehalf if desired.