Robert Z Posted January 23, 2011 Share Posted January 23, 2011 I purchased a whole hog from a friend and had it processed. I now have 2 bacon's, 2 jowls, and 2 hams I want to cure. I have made bacon so I thin I have the bacon's and jowls under control. I have never made country ham though. Anyone have some experience I can draw from? Link to comment
Dave Digs Dirt Posted January 23, 2011 Share Posted January 23, 2011 NCHFP offers instructions but it is a pdf file and I can't post the URL here. Just go to this page Virginia Style Ham and scroll down to the link named Dry Curing Virginia Style Ham Here is the pdf link that you can copy and paste: http://www.uga.edu/nchfp/how/cure_smoke/virginia_ham.pdf Link to comment
Ambergris Posted January 23, 2011 Share Posted January 23, 2011 This one has been recommended to me: http://extension.missouri.edu/publications/DisplayPub.aspx?P=G2526 If you find one of those quart jars of marinade with a marinade syringe, grab it! Use this to inject your curing solution all through the meat. Link to comment
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