Newbie here (Huntsville), looking to contact someone nearby who dry salt cures hams then cold smokes

Discussion in 'Alabama Members' started by chicken keith, Jul 27, 2014.

  1. chicken keith

    chicken keith Newbie

    I would like to learn how to do this.  My wife says my father-in-law (her dad) did this every winter up in Tennessee, but he died 6 years ago.  So sorry I never asked him how.  I know you make a wood box out of poplar wood or oak, put the raw (never before frozen) ham leg in, cover in salt, and wait about 7 days, take out the ham, rinse it off, then repeat for another 2-3 weeks.  I thought you cured the ham one day for per pound of leg, not sure.  Can someone help fill in the gaps, or share your recipe?

    There's a guy, Bill  ______ forgot his last name, who cures hams at Rocket City Meats.  I have some building materials in my back yard, lots of left over brick and some pine boards and have flirted with the idea of building me a small smoke house to cold smoke cured hams.  Anybody else out there who does this?

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