The equalization period has ended this weekend. Country ham was rinsed, dried and smoked for 18 hours with a pecan/apple mix. Weight loss was just over 30%, so it is nearing being "ready", however it will be getting a proper aging until the fall. Threw on a brand for good measure Now the long wait.
Being as I had a bunch of extra smoke rolling, I did up a batch or old cheddar and Havarti for a couple hours. Then got bored and ground up some left over pork into a Garlic Polish sausage while I was waiting. Tried a few different wrapping techniques to see which works out better.