MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoking and Storing Hams
 Categories: Info, Preserving, Ham, Smoked
      Yield: 1 text file
 
      1    Info file
 
  The subject has come up about long term storage of cured meats and
  how to do it. To start out by building a salt box, it needs to be
  built out of seasoned hardwood such as oak or hickory and it ideally
  should be 4 feet long and 3 feet wide by 30 inches deep with a
  hinged lid. This size box will enable you to cure two hogs at the
  time. When the meat has cooled for 3 or 4 days put a layer of salt
  4 inches thick on the bottom then layer the meat and salt making
  sure to surround the meat and not let it touch any other. After 3
  or 4 weeks the meat should be cured if not put it back in for a
  week at the time and then check again (no moisture present in the
  meat).
  
  You can also do the same thing with sugar but it does not last as
  long. When the meat is cured you can smoke it in two different ways.
  
  First if you have an old outdoor building that you don't care about
  smoke damage you then hang the meat from wire about 3 feet above an
  old cast iron kettle or the bottom quarter of a steel drum and fill
  half full of hardwood sawdust only. Hickory is best if you can find
  it. Light the sawdust let it start to burn and put flame out and
  let the sawdust smolder adding sawdust as it burns up. This needs
  to be done for about 3 weeks to ensure good curing and not let the
  meat actually cook just smoke.
  
  If you don't have a building to do this in you can use a 55 gallon
  drum by snipping two "v" notches in the top ring then take an iron
  bar lay across the top and suspend the meat from the bar and cover
  with the lid. This method takes more care because you must pay
  closer attention to the meat and flameup of the sawdust. When the
  desired curing is done the meat can be rubbed down in black pepper
  to help keep flies away.

  For very long storage 2 or more years cover in heavy cheese cloth
  to keep flies away and then hang the meat from the knee end with
  wire letting air flow on all sides. Making sure the meat stays
  as dry as can (dampness is the worst enemy to cured meat) also if
  you cut into a ham and wont use it all just rub salt or black
  pepper on the cut end to reseal it. If this is done right you can
  expect the meat to last 3 or 4 years with proper care and
  dryness!

  From: SW

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