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jdt
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« on: December 31, 2012, 09:15:12 pm » |
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ben , we salt cure and smoke , we use about the same kind of box and smokehouse , just a cold smoke . then rub them hams down with blackpepper to keep the flies away , wrap in newspaper , put in hamsack and let hang at least through the next august . middlins are just kinda frosted with 7 part salt 3 parts sugar for 14 days and then just smoked a couple days . sausage is stuffed into cleaned casings and smoked overnight , it will keep well just hanging in the smokehouse . one year we ate the last of it in june .
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