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Unread 02-10-2008, 08:32 PM   #8
SoEzzy
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14 to 21 is a regular time for curing, then when you add the smoke to it, if you can keep it cold smoked instead of cooking temperature smoke, you can end up with a product you can virtually use as a door stop, till you rinse it off, and slice off some rashers to cook.

If you ever see the process of making country ham it can be either a kill or cure for some folks, the outside can get a little dusty, but the inside sure is good once you slice past the crust.
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