Recipe for Pennsylvania-style cured ham?

Basic Brine: 1.5kg salt, 50g saltpetre(optional), 3litres beer, 1kg black treacle or moles, 20-30 juniper berries, 30 black peppercorns. Boil together then let cool. Submerge the pork for 3 and a half days per kilo. This is only for the basic brine, there is a lot more hanging, smoking etc that needs to occur before it is properly cured.