Country Ham Question

http://extension.missouri.edu/p/G2526

Greg, evening....   After reading the Missouri paper, I would not attempt a Country Ham...

To cure hams country style, begin with fresh hams that have been chilled to about 40 degrees Fahrenheit within 24 to 30 hours after slaughter. If the source of hams is a commercial packing plant, this requirement is usually met. If the source of hams is farm slaughter, take care to chill the carcasses as rapidly as possible. Regardless of the source, apply cure within 48 hours after slaughter.

The above seems to be pretty definitive as to the how, when, why etc.....   From what I have read, the initial immediate cooling to less that 40 degrees F is the most important step to prevent bone sour....   That step takes about 48 hours to get the bone below 40....   The pigs should be relaxed when dispatched...  not excited, not running around...   laying out relaxed on the cool ground, so as to not build body heat, is most important, some folks say....

Anywho, 300 miles is about 6 hours drive..    Get an extra fridge at home....   Pack the legs in ice, in a cooler that the drain is open, wrap the legs in butcher paper, unwaxed so it breathes....  and water can't get to the meat...  get home and hang in the 34 deg. F fridge...    in hour 36, after slaughter, apply the cure....

When attempting an honorable project like this, you want to provide yourself with every available opportunity to make the best Country Style Ham you can...  If successful, they will sing songs about you and your hams...   If Woody Guthrie was alive, and he came to eat, you would be assured of immortality... 

Dave