Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Ham curing question
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="tex452" data-source="post: 1689091" data-attributes="member: 41841"><p>Here in Texas we cure sausage with a cold smoke. We call it dry sausage. </p><p>My grandpa didn't cure hams but he did cure bacon. I cured hams one time in my life and they turned out ok. </p><p>My grandpa always scraped his hogs. </p><p>We add deer meat about 50/50 mix for our dry sausage. It is so good.</p></blockquote><p></p>
[QUOTE="tex452, post: 1689091, member: 41841"] Here in Texas we cure sausage with a cold smoke. We call it dry sausage. My grandpa didn’t cure hams but he did cure bacon. I cured hams one time in my life and they turned out ok. My grandpa always scraped his hogs. We add deer meat about 50/50 mix for our dry sausage. It is so good. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Ham curing question
Top