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Author Topic: curing ham  (Read 1377 times)

Offline C.C.

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curing ham
« on: Oct 25, 2005, 06:23 PM »
This might not be the correct place to ask but I got no responses on MHF :(. I use to get hind 1/4's of my deer cured like country ham. The guy who did it gave it up for retirement and never told me how to do it. It was very good and a good way to do some meat. I've tried several butcher shop's since and all they want to do is a city cure (injection stuff) and it's kinda a waste of good meat. Does anyone do any of their own curing and willing to give any secrets.
         Jim
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Offline Byron/PA

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Re: curing ham
« Reply #1 on: Oct 26, 2005, 02:13 PM »
Jim, I have a hard time cooking a can of chicken noodle soup, so I'm not the person to be giveing advice. I'm sure you already tried this, but I did a quick google search for "curing hams" and came up with a bunch of resposes/recipies. Might be a starting point.




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Offline C.C.

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Re: curing ham
« Reply #2 on: Oct 26, 2005, 08:08 PM »
Yes, I did that but I'd rather get some good input from some guy's on here.
        Jim
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