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by Maeri Claire
Curing and smoking of hams began when pioneers faced the trouble of keeping their meat from spoiling. Today we cure and smoke ham for the love of the taste! Traditional curing must be completed during the colder months of the year when temperatures have reached 35 to 38 degrees Fahrenheit. However, ...
L ray
L ray • 1 year ago

How to Sugar Cure & Smoke a Fresh Ham