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  1. ctarrence

    please help with ham

    First time curing country hams and have followed the instructions from a Virginia tech page I found online. They look good, smell good. After curing then hanging for a couple of weeks I cold smoked at roughly 65-70 degrees for four days. I just took them out to start aging. What is bothering me...
  2. ctarrence

    new guy

    From the central Kentucky area. Using a masterbilt electric smoker for the small stuff and a homemade box with an amaze-n tube for cold smoking. Guess I should give a preemptive apology since I'm really just getting started.
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