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6.3.1 Can I make a Smithfield Ham at Home?




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.3.1 Can I make a Smithfield Ham at Home?

These are unique since the hams come from only peanut-fed hogs. They
are worked with cure for 30-45 days. Then they are smoked for at least
7 days and left in the smokehouse for another 6 months. "The Smithfield
ham or a reasonable facsimile is rather difficult to produce unless you
have a steady supply of peanuts and a huge smokehouse 3-4 stories high."

 

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previous page: 6.2.20 Freezing cured ham, smoked or preserved meat is salty after a month. What can I do?
  
page up: Food Preserving FAQ
  
next page: 6.3.2 How do I make my own bacon at home?