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Old 01-02-2008, 06:36 PM   #11
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Join Date: Nov 2005
Location: East Lansing, MI
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Quote:
Originally Posted by bbally View Post
I can walk you through it if you want to cure one and smoke it. I make artisan commercial hams, salmon and bacon.
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Please do!! I've been wanting to try this.
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Old 01-03-2008, 11:41 AM   #12
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Location: northern Michigan in the forest, overlooking a waterfall
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country ham

Hooz, I never made that much sausage or cured ham at once, as we just usualy raised 2-3 pigs / year when the kids were growing up. My gramma, told me how to cure the ham, by wrapping it in brown paper, after covering it with brown sugar, salt, red and black pepper, and letting it hang in the back of the downstairs fridge for 9 months. Boy, it was the best, and you can bet we didn't eat that all at once either. We would sliver off a few slices for Sat. breakfast with biscuits and red eye gravy, and eggs. You've got me inspired again to obtain a good fresh ham and make another one, as well as get busy on making a supply of pork sausage!
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