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Non-Cattle Specific Topics
Recipes & Cooking
Hams
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<blockquote data-quote="skyhightree1" data-source="post: 1489762" data-attributes="member: 13268"><p>I am I keep resalting since its getting warmer and the waters coming out pretty good. I took all salt and such off Saturday and resalted put sugar and pepper black and red pepper flakes. With temperatures warming im trying to keep hocks packed to keep them from spoiling. I will keep them in salt till april then pull out rince hang and dry them and spoke. These hams were a lot bigger than im use too many were 60lbs each when they were green some are firming up pretty good other are getting there but still lil squishy</p></blockquote><p></p>
[QUOTE="skyhightree1, post: 1489762, member: 13268"] I am I keep resalting since its getting warmer and the waters coming out pretty good. I took all salt and such off Saturday and resalted put sugar and pepper black and red pepper flakes. With temperatures warming im trying to keep hocks packed to keep them from spoiling. I will keep them in salt till april then pull out rince hang and dry them and spoke. These hams were a lot bigger than im use too many were 60lbs each when they were green some are firming up pretty good other are getting there but still lil squishy [/QUOTE]
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