Thread: Curing a ham
View Single Post
Old 03-19-2013, 09:11 PM   #10
is Blowin Smoke!

Join Date: 12-31-09
Location: Hernando,MS

I did 2 dry cured Country hams last year that came out great.I want to try the wet brine also(quicker,city ham).I have 4 dry cured ones in the smokehouse now for next year.After the cure,I let them equalize for 30 days then cold smoke them on and off for a week,then hang for a year or more.It worked last year.Next up,prosciutto,nothin but salt,ham and time.Some folks inject,I don't,the pioneers did not have injectors or refrigeration.That is why they learned to dry cure and smoke meats for preservation.It is time consuming and not as convenient as modern methods but it is all they had and THAT is what I want to be able to do successfully.So far,so good.Good luck.
Hoss is online now   Reply With Quote

Thanks from: --->