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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?