My first country ham

[peterk123]

Dry cured, cold smoked then hung in my shed for seven months.

I sliced some paper thin pieces. The flavor is awesome. The plan is to cook it for Easter. Although I'm going to cut a few more pieces off before then.

This is my first time aging something after curing, and being able eat it without cooking or at least pasteurizing. I'm looking forward to doing a lot more of it.

 

[LongWayAround]

What kind of animal donated that?

Where do you live? I'm curious about the temperature and humidity of your shed for the hanging time.

 

[peterk123]

What kind of animal donated that?

Where do you live? I'm curious about the temperature and humidity of your shed for the hanging time.

Pig. We got a half pig last August. I'm in Montana. Fairly low humidity. I had a few sub 20 degree days but it was much warmer than normal.

I coated it in lard to prevent any mold and sprinkled pepper on it to keep bugs and critters off of it.