Hopefully someone can give me some feedback or thoughts on my latest experiment. Decided that my uncle and the rest of the family is starting to get a bit old to continue to carry on the country ham tradition. Decided to do it myself after helping him cure a couple of green hams about 5 years ago. The only problem is that I helped him put the curing mixture on the hams and wasn't around for the rest of the process. My situation: I bought 2 green hams (24 & 22 lbs) in February. Cured them and hung them under my deck in a covered area that is well protected. Placed the curing mixture on them, wrapped them in butcher paper (non-waxed) and brown paper bag. Put them each in a ham sock and then hung them. The smaller of the hams hung for 55 days and the larger hung for 60. I accounted for days that never went above freezing as non-curing days. This weekend they were pulled down and I soaked them to remove the cure so I could age them. Unfortunantly when I pulled off the paper I found some larder beetles. 1 - 2 on one ham and 5 - 6 on the other. I can only assume they had/were laying egs and I'm going to have a larva probelm. I cleaned them up as best I could and tried to remove any areas where I thought they had been eating the meat. Now I have them hanging in my basement I can keep a good eye on them but i'm pretty freaked out that I'm going to be feeding the beetles. Anybody have any suggestions/thoughts? I jumped in with both feet and now I may be swimming in the deep end with no life preserver.