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Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
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<blockquote data-quote="Jogeephus" data-source="post: 991068" data-attributes="member: 4362"><p>Actually, you don't need a/c cause when the meat goes in the smokehouse its already cured and the smoke is more for flavor and bug retardent. In some areas they hang the hams in a barn hoping for hot summers to bring out the nuttiness. I hung one in my attic for a couple of years and it was really nutty tasting.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 991068, member: 4362"] Actually, you don't need a/c cause when the meat goes in the smokehouse its already cured and the smoke is more for flavor and bug retardent. In some areas they hang the hams in a barn hoping for hot summers to bring out the nuttiness. I hung one in my attic for a couple of years and it was really nutty tasting. [/QUOTE]
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