Devo's Country Ham
I still make lots of jerky and do a pulled pork butt when ever I get a craving but sausage making has come to a stand still. Freezer is full and lots of salumi left. Still plenty of copa so with the high cost of meat why make anything more I don't really need.
LOL well it's not a drone, drones kill people Proper term is UAV (unmanned aerial vehicle) Mine just happens to have a camera on it.
LOL well it's not a drone, drones kill people Proper term is UAV (unmanned aerial vehicle) Mine just happens to have a camera on it.
- Butterbean
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- Location: South Georgia
I'd say it will be a tie in the long run but on the short one will get ahead then fall back and let the other have a run for it. If it bothers you, wipe it down then lay some cold smoke on it for a few days. Or stick it in your attic this summer. Hotter the summer the nuttier the ham is what they say in Virginia.
Looks superb Don! I'm surprised you waited 2 years with this one, especially since it was a smaller one. Tell us whether it was worth it? I have one that's coming to a year and was thinking of pulling it soon, but maybe I'll wait.
Last edited by redzed on Fri Dec 29, 2017 17:45, edited 1 time in total.
Re: Devo's Country Ham
Could you use a culatello cut maybe use lard layer to slow drying and do summer sweat technique for a smaller country ham style pork or even a shoulder? I understand technically would not be ham if I used shoulder but is there any reason from safety standpoint to not use shoulder?
Re: Devo's Country Ham
Well, I don't think you're going to get many answers after a couple years, but thanks for digging up the thread, it really gives me ideas!