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Old 02-10-2008, 09:32 PM   #8
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Join Date: 12-02-06
Location: SLC, UT

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.
"There is no such thing as a little garlic." A.Baer
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