I still do two each year. Rub salt on them till your hands bleed. Keep them in salt for 6 or 7 weeks, take them up and brush the salt off. Rub a mix of black pepper, brown sugar, and molasses on them. Place in heavy paper bags and then in a unbleached muslin sack. Hang with the hock up and let them drip until mid summer. We usually cut one about July and the second about October.
