- Sep 13, 2013
- 122
- 24
I started my dry cured country ham in August (Q-view on previous post) and its been hanging since then. I haven't applied any smoke to it so far, and wondered if it's too late to do so. It's lost about 25% of its weight, so it still has a way to go before I cut into it. Any words of wisdom from you more experienced"ham'ers" out there?