Homestead mailing list

[VAN DELL JORDAN <vdjor AT yahoo.com>]

-On Sun, 1/18/09, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

> After the cuts have cured for three weeks (resalting on a
> schecule), some are 
> sliced and frozen and others are wrapped in cheesecloth and
> hung behind the 
> kitchen stove where they dry on the outside to a preserving
> rind.  Better still 
> is to smoke them and the smoke thwarts mold.  Mold
> isn't a big problem, if 
> the cut molds, just trim it away and the rest of the meat
> is fine ... enhanced 
> actually.

My parents, grandparents, and neighbors "sugar cured" ham, shoulders, and 
bacon.  It was a mixture of red and black peppers, brown sugar, and I believe 
salt.  It was rubbed all over the meat, which was wrapped in newspaper, and 
then placed in a sack and hung up in an unheated room in the house where it 
stayed until we got it out to use.
Van Dell