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Non-Cattle Specific Topics
Recipes & Cooking
Ham curing question
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<blockquote data-quote="skyhightree1" data-source="post: 1677954" data-attributes="member: 13268"><p>yea you have to cold smoke them if you hot smoke you will cook them. I am doing it the way my great grandfather has been doing it since 1936. I don't differ much except on the borax. What I have learned is I need a cooler cause the winters are getting warmer and warmer here and will be getting harder to cure the old fashioned way as time goes on my next investment is a cooler im thinking of a truck that has a chiller reefer on the back soon. I do not have a set time honestly I have a ham thats 7 years old I cut off of and I have some from last year that I am currently eating. If I start curing in january I have been known to eat one in November. The longer u cure the more it gets that puntent flavor. I probably answered your question in directly and not on purpose of thats the way we do it but its unintentional. What do you have as a smoke house set up?</p></blockquote><p></p>
[QUOTE="skyhightree1, post: 1677954, member: 13268"] yea you have to cold smoke them if you hot smoke you will cook them. I am doing it the way my great grandfather has been doing it since 1936. I don't differ much except on the borax. What I have learned is I need a cooler cause the winters are getting warmer and warmer here and will be getting harder to cure the old fashioned way as time goes on my next investment is a cooler im thinking of a truck that has a chiller reefer on the back soon. I do not have a set time honestly I have a ham thats 7 years old I cut off of and I have some from last year that I am currently eating. If I start curing in january I have been known to eat one in November. The longer u cure the more it gets that puntent flavor. I probably answered your question in directly and not on purpose of thats the way we do it but its unintentional. What do you have as a smoke house set up? [/QUOTE]
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Ham curing question
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