I have two more hours that I need to process and been thinking about doing a traditional country ham (salt/sugar DRY cure for 90 days).
Do y'all cold smoke your hams before or after removing the cure? What about bone rot with dry cure? How to prevent that? Lastly,
What about making a boneless ham so I can cut ham sandwich slices out of it
Do y'all cold smoke your hams before or after removing the cure? What about bone rot with dry cure? How to prevent that? Lastly,
What about making a boneless ham so I can cut ham sandwich slices out of it