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Unread 11-05-2005, 12:47 AM   #13
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Originally Posted by Bigdog
The only time I used a Smithfield ham, it came out too salty. Have you not had that problem?
Ok. What ham should I use? Trout, you know me, I live not far from you. Ive been a Virginian my whole life - all Ive ever known is Smithfield hams. When I think of ham, I think salty because thats the way they come. And to be honest I like it that way. My 78 year old dad still has his Pa's old smoke houses. Sadly, he uses them as storage sheds now-a-days. But you know darn well back in the day they saw some serious pork curing!

So, what ham should I buy to double smoke?
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