Reply to "Pics - Country Ham from Go to Show"

mrt 2Where there's smoke, there's beer.

quote:
Originally posted by Big Frog:
Sorry to ramble, but the sugar cure brought back fond memories of my youth.

It was the memory's like yours that helped me decide to do this.

Vicki,
If your refrigerator will hold a ham, consider it. It does not have to hang as mine, but we can discus that later if you decide to do one. I don't think that humidity will be a factor during the curing process although the humidity in my cooler is set at 74-76% at this time. The temperature should be kept between 36-40°. Later you will need a place to store it at 50-60° then after that 70-90°.

Come on, try it.

11/30/127:52 AM

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