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Non-Cattle Specific Topics
Recipes & Cooking
Ham curing question
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<blockquote data-quote="mayesfarm" data-source="post: 1677829" data-attributes="member: 31265"><p>Thanks again, that makes my mouth water! Per our instructions, we leave ours in salt for around 90 days, clean them off, rub them with borax, black and cayenne peppers and hang them in a pillow case, hock up. Mr Bobby says to age for 2 years. I really like your system. Do you just cold smoke in a smoker? Is yours an old family method, a trial and error success or what you have learned over the years? How long do you age them? I know that I am bombing You with questions but with the guys locally that help us the standard answer when you ask a question is " that's the way we do it". A different perspective is wonderful to me.</p></blockquote><p></p>
[QUOTE="mayesfarm, post: 1677829, member: 31265"] Thanks again, that makes my mouth water! Per our instructions, we leave ours in salt for around 90 days, clean them off, rub them with borax, black and cayenne peppers and hang them in a pillow case, hock up. Mr Bobby says to age for 2 years. I really like your system. Do you just cold smoke in a smoker? Is yours an old family method, a trial and error success or what you have learned over the years? How long do you age them? I know that I am bombing You with questions but with the guys locally that help us the standard answer when you ask a question is " that's the way we do it". A different perspective is wonderful to me. [/QUOTE]
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