Country Hams

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Master of the Pit
Original poster
OTBS Member
Jul 3, 2005
Ripley WV
Heres a couple of country cured hams Im smoking this weekend.These are the real salty ones that need no refridgeration.I added another hobby to the pic,collecting old bottels.

Them look good enough to eat without smokin em

I don't know about the bottles, but I use to have that same picture that is on your wall with the two owls. Think the title said "Little Buddy" or something like that.

I was reading an old Popular Mechanics encylopedia the other day that talked about hanging hams in trees for curing ... sounded interesting. Have you ever tried it?
Dacdots those hams look great, now take that skillet off the wall and fry up some taters to go with them and we will all come over for dinner.
Debi,I have read the same thing about hanging the hams it trees.The problem with that is you need to keep the meat at a constant temp of 38 deg.Id think it would be impossible to do that hanging in a tree.As in anything you do there can be tolerances but for best results I try to stick to proven methods of doing things,plus Id hate to ruin 50 lbs of meat. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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