BarG
Founding Member
I take my aged salt / sugar cured hams and soak in water for two days , changing the water twice a day . Then I trim off the dried outter parts . I place it in a big kettle and boil for about four hours .
After cooking on the stove I put blankets in my kitchen sink then place the hot kettle on top of the blankets then cover with more blankets .We call it putting the ham to bed .Leave it overnight and it will still be good and warm the next morning .
Thats the kind of domestic hams I want to learn how to cure.
I grind my wild hogs to sausage except the back strap and an occasional smoked hind quarter. I always keep real iced down after quartering for a few days before processing.
I used to raise a few Blue butts and hampshires each year and I miss that. Those were the best ribs I ever ate.