Originally Posted by basuraman
Looks good. But why the camo inside. Someone thinking of sneaking off with the meat?
Some folks just like camo....but I'll keep a close eye on him just in case.
Jestridge - I'm planning on hanging a ham or two next year, I might even get one from the locker before hand and do a trial run. The belly, what we don't slice for fresh side pork gets a dry cure, 7 days in the fridge and the I pull, rinse, let sit overnight in the fridge to form the pellicle and then it gets smoked, cooled and sliced.