Devo's Country Ham

Post by **redzed** » Sat Jan 23, 2016 06:07

Hey that looks good Don! That sugna looks like the snow on the mountains I see from my back window. But the ham looks so lonely in tha chamber!? Is flying that drone keeping you from making anything else?

Devo · Post by **Devo** » Sat Jan 23, 2016 15:30

I still make lots of jerky and do a pulled pork butt when ever I get a craving but sausage making has come to a stand still. Freezer is full and lots of salumi left. Still plenty of copa so with the high cost of meat why make anything more I don't really need.

LOL well it's not a drone, drones kill people

Proper term is UAV (unmanned aerial vehicle) Mine just happens to have a camera on it.

Devo · Post by **Devo** » Mon Feb 08, 2016 00:42

Who do you think is going to win? Green or white mold

Green is natural mold and the white is left overs from salumi making.

Post by **Butterbean** » Mon Feb 08, 2016 02:40

I'd say it will be a tie in the long run but on the short one will get ahead then fall back and let the other have a run for it. If it bothers you, wipe it down then lay some cold smoke on it for a few days. Or stick it in your attic this summer. Hotter the summer the nuttier the ham is what they say in Virginia.

Devo · Post by **Devo** » Fri Dec 29, 2017 02:16

Just cleaned this one up tonight. Two years hanging I thought it was time

Going to be hitting the Hobart tomorrow for some thin slices. Has a really nice nutty smell to it, best I can explain anyways. The white fat is soft & creamy.

Post by **redzed** » Fri Dec 29, 2017 06:35

Looks superb Don! I'm surprised you waited 2 years with this one, especially since it was a smaller one. Tell us whether it was worth it? I have one that's coming to a year and was thinking of pulling it soon, but maybe I'll wait.

Post by **Bob K** » Fri Dec 29, 2017 17:39

Gees Devo that sure looks tasty

Bet it wont take two years the disappear!!

Devo · Post by **Devo** » Sat Dec 30, 2017 00:56

Did some trimming today and slicing. Vac packed a bunch for later. Dam this stuff is good.

StefanS · Post by **StefanS** » Sat Dec 30, 2017 14:01

Your ham looks perfectly nice, I'm trying image a taste without results, but my mount is watering anyway. Bravo.

bluc · Post by **bluc** » Mon Aug 10, 2020 03:18

Could you use a culatello cut maybe use lard layer to slow drying and do summer sweat technique for a smaller country ham style pork or even a shoulder? I understand technically would not be ham if I used shoulder but is there any reason from safety standpoint to not use shoulder?

IskraTS11 · Post by **IskraTS11** » Mon Aug 31, 2020 18:56

Well, I don't think you're going to get many answers after a couple years, but thanks for digging up the thread, it really gives me ideas!

Devo's Country Ham

Re: Devo's Country Ham

Re: Devo's Country Ham