When the kids were growing up we would usually cure a few country hams each year using the techniques my dad and grandfather taught me. We skipped the past several years but decided to do one for this year. Since it is just Kathy and I at home I mainly cut biscuit slices. Yesterday I deboned and sectioned the ham. Today was slicing and packaging day which Kathy caught a few photos of.
I use a bone saw to create seasoning bones for other dishes
One deboned section
on the slicer
Package these up and then move on to the other section.
While I was taught box curing I do bag curing now because it is easier and takes less space. I’m not sure if the above cover that but if they don’t I think https://extension.missouri.edu/publications/g2526 mentions that method.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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