sportsman94
Senior Member
Any of you fellas eat the traditional country hams? I cured a ham back in August. Left it in the fridge salted down for two days per pound. Took it out and put it in the smoker for 3-4 days with cold smoke only. Took it out of there and it’s been on the counter ever since. I sliced a piece and fried it after a week or two on the counter. It was tough and salty just like I would expect. Had a good ham flavor to me. I didn’t die, so that was positive feedback, but I also know nothing about country hams. Is my description right of taste and consistency? How about color/looks? Is this what country ham is supposed to look like? I’ve never seen one or had one so have nothing to compare it to. Thanks