Message #347698

[preacher1]

Morton has a good book on curing hams and bacons. Gives all the info you need on curing, time required, amount of cure to apply,etc. If you put a full cure on they will keep in temps up to 100. Salt curing meat is an ancient form of food preservation and there is a bunch of info out there. The curing comes before the meat is put in the smokehouse and then can be cold smoked for up to 6 wks. Before refrigerators, the hams and all would be left in the smokehouse hanging until needed.Do your homework cuz them knuckles they are talkin abou can sour on you and ruin the whole deal. Most of mine I've done w/o the bone in. It's a fun deal to learn.