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

So I guess what I really need to learn is how to cure a city ham and then how to smoke it (cold or hot) and such. I'll do some looking around on that, I've got some time till the hams start rolling in.

I know the Tam hams will likey be smaller too at butcher weight, as they are a 'bacon type' rather than a 'lard type' so I probally won't get many 12 pound pork butts out of them. I did see some porkchops cut out of a 500 pound Tam Sow and they were bigger than a plate, like a beef T-bone.

I get home in June, then back and forth to Fort Leonardwood, Missouri for a couple of months for outprocessing then I'm on Termminal leave the rest of the year and then retired. Thanks all for the thoughts and prayers. I think of this forum (in contrast) every time I go to breakfast at the dining facility and they have beef or turkey bacon and no pork., I can smell the smoke already!
Last edited by chaplainbill
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